1 1 / 2 kg boneless veal cubes
1 onion,
whole 12 small pickling onions,
skinned 200 gm button mushrooms
1 tablespoon lemon juice
20 gm butter
Salt + pepper + 3 cardamom pods
Veloute Sauce:
1 / 4 cup [ 30 gm] plain flour
2 egg yolks
1 cup cream
1 / 3 cup chopped parsley
Method :
Boil the veal in boiling water, covering it well with the whole onion.
Bring to the boil, removing any scum on top.
Add the cardamom, season and simmer over low heat until veal is cooked.
In another pan, add the butter to melt.
Add the pickling onions. Stir fry until golden.
Add the mushrooms, lemon juice and simmer over low heat, covered, for 10 minutes, shaking pan occasionally.
Drain, reserving the liquid.
To make the sauce, remove the meat with a slotted spoon.
Strain the liquid. Melt the butter in a pan.
Add the flour and cook, stirring for one minute.
Away from heat, add 2 cups of meat liquid and all the onion and mushrooms liquid.
Bring back to heat, stirring until sauce boils and thickens.
Allow to cool slightly, then add combined whisked egg yolks, and cream.
Bring back to hat. Add veal, onions and mushrooms. Season to taste.
Warm through without allowing to boil, over low heat.
Gently stir, mixing ingredients together.
Add parsley and pour into serving dish.
Serve with rice and sauteed green beans.
