Blanquette de Veau

(Serves 4 to 6)

2 lb. young white veal (cut in pieces for stewing)
1 T. flour
Butter the size of a walnut
1 to 2 onions
2 c. veal liquid
1 to 2 carrots
2 egg yolks
Salt and pepper
Small piece of butter
2 sprigs parsley
1 tsp. lemon juice or vinegar
Enough water almost to cover
A few mushrooms (if desired)

Put veal in saucepan with onions, carrots, salt, pepper, parsley and water. Simmer tightly covered, until tender (about 2 hours). In another saucepan, blend butter and flour well, gradually adding liquid veal was cooked in. Simmer down until reduced about 1/4.

In a bowl, mix together well egg yolks, butter and lemon juice. Add hot reduced liquid gradually. Stir over gentle heat until thick. Add veal pieces (which have been kept hot), but not the vegetables. Add mushrooms. Serve with rice.

Preparation time about 2 1/2 hours.