Blanch large cut pieces
veal shoulder
in water Skim off impurities as they rise Make bouquet garni, cut
leek
3/4 way through to open it up Inside put
thyme
,
bay leaves
, and
parsely
; tie with twine. Peel
onion
with
cloves
4 pushed inside each. Strain meat. Chop
carrots
into bite sized pieces Chop
celery
into large pieces Add blanched veal, bouquet garni, onion, carrots, celery, and
garlic cloves
to a
dutch oven
Add
chicken stock
and season with
salt
. Add
white wine
Add
black peppercorns
,
juniper berries
,
corriander seeds
Simmer covered on low heat for
90 minutes
Remove carrots and leek, save carrots, and continue cooking for
45 minutes
until meat is tender Strain and save meat, carrots, and stock. Wash and cut
mushrooms
Cover mushrooms with water, season with
salt
,
pepper
,
butter
, and juice of 1/2 of
lemon
Add a splash of
white wine
and boil for
15 minutes
. For the
pearl onions
, blanche for
2 minutes
and place in cold water, you can then peel easily by squeezing them. Saute the pearl onions in
butter
with
sugar
and
water
Carmelize the onions (when the water is evaporated) Melt
butter
with
flour
in the
dutch oven
to make a light roux. Add saved stock to make a veloute Add veal and carrots, mushrooms, and simmer gently for
20 minutes
Mix yolks of
eggs
with
heavy cream
And mix in mixture, do not let boil anymore. Add 1/2 of juice from lemon. Season with salt and pepper