One French veal stew portion with carrot and mushrooms in a pale broth sauce finished with cream and egg yolk.
150 gVeal Shoulder
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0.5 tbspButter
1.5 tbspWhipping cream
1 yolkEgg Yolk
50 gCarrot
30 gOnion
60 gMushrooms
0.2 gThyme
1.75 cupsWater
6 gFlour
1 tspLemon Juice
0.2 gBay Leaves
To tasteSalt
To tasteBlack Pepper
Put the onion, carrot, mushrooms, bay leaf, thyme and water in a narrow saucepan. Bring to a gentle simmer, cover and cook for 20 minutes until the vegetables are tender.
Add all the already braised veal and simmer covered for 5-8 minutes until steaming hot and reheated to 74 °C. Remove the bay leaf. Lift all the meat and vegetables into a warm bowl and reserve the broth.
Melt the butter in a small clean saucepan. Stir in the flour and cook gently for 1 minute without browning. Gradually whisk in 150 ml of the hot reserved broth; simmer for 4 minutes until smooth and lightly thickened.
Whisk the cream and yolk together. Remove the sauce from the heat and whisk a little sauce into the yolk mixture, then stir it all back into the pan. Add all the veal and vegetables. Warm gently while stirring until the sauce reaches 71°C; do not boil.
Stir in the lemon juice and season with salt and pepper. Serve the entire stew immediately as one portion; any unused broth is not included.