1kg Diced veal
1 large onion, peeled, left whole, studded with 2 cloves
2 carrots, peeled
1 leek, white part only
1 bouquet garni (bundle of 1 sprig fresh flat leaf parsley, 1
sprig fresh thyme and 1 fresh bay leaf)
Salt, to taste
For the onions and
24 small cocktail onions, peeled
cooking liquid from the veal (see below)
250g small button mushrooms, trimmed
For the sauce
cooking liquid from the onions and mushrooms (see below)
300ml double cream
2 free-range egg yolks
2 tbsp crème fraîche
Salt and freshly ground black pepper
For the veal, place the cubes of meat into a large
saucepan, cover with cold water and bring to the boil. When the water is boiling, reduce the heat until the
water is simmering gently, then simmer for 30 minutes, skimming off any froth
that collects of the surface of the liquid at intervals.
Add the vegetables, bouquet garni and a large pinch of
salt and continue to simmer for a further 1 hour 20 minutes, adding
more water as necessary to cover the veal and vegetables. (NB: The pan contents
should be covered by the water at all times.) While the meat is simmering, carefully decant 500ml of
the cooking liquid.
For the onions and mushrooms, place the cocktail
onions into a separate pan and pour over the decanted cooking liquid. Bring the
cooking liquid to the boil, and then reduce the heat until the liquid is
simmering. Continue to simmer the onions for 10-15 minutes, or until
tender. Add the mushrooms, cover the pan with a lid and continue to simmer for
a further 10 minutes, or until the vegetables are tender. Once cooked drain the onions and mushrooms, pour the cooking
liquid into the pan with the veal in it. Keep the drained onions and mushrooms
When the veal pieces are tender, remove them from the pan, set aside and keep warm.
For the sauce, strain the cooking liquid into a clean
saucepan (discard the vegetables).
Bring the cooking liquid to a boil and continue to boil
for 12-15 minutes or until the volume of liquid has reduced by half. Then stir in the double cream and return the mixture to the boil
for a further 4-5 minutes.
Meanwhile, in a bowl, mix together the egg yolks and
crème fraîche until well combined.
Remove the pan from the heat, and then stir in the egg
yolk and crème fraîche mixture. Stir continuously until the mixture is
completely incorporated and the sauce has thickened slightly. Season, to taste,
with salt and freshly ground black pepper, then strain the mixture through a
fine sieve. Then enjoy immediately.