1 kg diced veal 600 gm baby onions, peeled
1 litre chicken stock
2 medium carrots, chopped
200 gm baby mushrooms
4 egg yolks
300 ml thickened cream
1 / 4 cup lemon juice
2 tablespoons oil
Salt + pepper + ground nutmeg + a bay leaf
Heat 1 tablespoon oil in pan.
Add onions.
Cook until browned and drain on paper towels.
Heat another tablespoon of oil in pan.
Cook veal in batches until browned.
Add stock, carrots and season.
Simmer covered for 20 minutes.
Add onions and mushrooms.
Simmer further 20 minutes or until veal is tender.
Strain veal and vegetables from liquid, keeping it warm.
Return liquid to pan.
Boil uncovered until reduced by half.
Remove pan from heat.
Gradually stir in cream, juice and egg yolks.
Stir over very low heat until heated through. Do not boil.
Return veal and vegetables to pan.
Stir until combined.
Remove bay leaf.
Serve with rice or croutons
