Blanquette Of Veal Recipe 2

Instructions

1. Have a pound and a half of the best end of a breast of veal; wipe the surface with a damp cloth and cut the meat into pieces two inches square; add water just to cover the veal, also a carrot, scraped and cut in quarters, two small onions, peeled and tied in a bit of cheese cloth, with a teaspoon of celery seed, two branches of parsley, two cloves and a bit of bay leaf; cover and let simmer until the veal is tender (about an hour and a half); strain off the broth, discard the vegetables, and keep the veal hot.
2. Melt three tablespoons of butter; cook in it three tablespoons of flour with a little salt and pepper, then add the broth and stir until the sauce boils.
3. Beat the yolk of an egg; dilute with half a cup of cream and stir into the sauce; let cook, without boiling, stirring constantly until all is very hot, then stir in a tablespoon of lemon juice and pour the sauce over the veal.