Ingredients (for 4 people)

• 1 kg veal (shoulder or breast), cut into large cubes

• 1 onion pricked with clove

• 1 bouquet garni

• 2 carrots

• 1 celery  branch

• 20 cl  dry white wine
• salt and pepper (grinder)

For the sauce:

• 50 g butter
• 50 g flour
• 2 egg yolks
• 10 cl fresh cream
• 1 lemon slice

Procedure

1. Peel carrots, wash them and cut them in slices. In a stew pot, cover the veal with a liter of cold water. Bring to a boil, remove the foam, then boil again.
    

2. Add white wine, bouquet garni, celery, carrots and onion. Salt , pepper and simmer for 1h30. 
    

3. Drain the meat and save it. Filter the broth.
    

4. Prepare the sauce: melt butter in a casserole. Add flour mix vigorously with a wooden spoon. When the sauce starts to thicken, add one ladle of broth and cook for 20 minutes.
    

5. Mix egg yolks with fresh cream and lemon juice. Add this mixture to the hot sauce and after that, slowly add the rest of the broth while constantly mixing it.
    

6. Put the veal back in the stew pot, reheat it without boiling it.

How to Serve :
 

Serve hot.
 

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