BLANQUETTE DE VEAU
from Lynn

1. Put in a deep pan: 3 lbs stewing veal, cut in 2-inch cubes.
2. Cover with cold water or cold water and white wine.
3. Add
6 small white onions
4 sprigs parsley
1 stalk celery with tops
½ bay leaf
1 sprig thyme
2 cloves
1 tsp salt
¼ tsp pepper
4. Cover and cook slowly until the meat is fork-tender (about 40 minutes). Remove the meat and strain the broth.
5. Melt 3 Tbsp butter
6. Add 3 Tbsp flour and stir well.
7. Add 3 C of strained broth slowly and cook 5 minutes.
8. Just before serving, heat the sauce to the boiling point and pour slowly over 3 egg yolks, beaten with the juice of 1 lemon.
9. Season with a few grains of nutmeg..
10. Put the meat in a heated serving dish and pour the sauce over it.