2 .5kg boned veal breasts trimmed, cut into 2 inch pieces, and patted dry
500g medium white onions
1 sliced celery stalk
2 medium leeks, white part only sliced
2 bay leaves
4 garlic cloves
4 cups chicken stock
Nutmeg to taste
Salt to taste
100cl whipping cream
100g butter
110g flour
Garnish
100g thinly sliced carrots, boiled in water
Small white onions, boiled in water
Fresh cut mushrooms cooked in butter
PREPARATION
1. Cut lamb into small pieces, about 60g each.
2. Cook the meat with chicken stock, skimming foam from surface. Add onions, leek, celery, garlic and bay leaves. Let it boil then cover the pot and let it cook for an hour. After boiling, put the broth in fine Chinese paper and strain.
3. Transfer veal to large saucepan using slotted spoon.
4. Degrease sauce. Boil in casserole until thick enough to coat back of spoon.
5. Add whipping cream and boil until thickened.
6. Cook with a white roux (heat 100g of butter mixed with 110g of flour) and add salt, white pepper and nutmeg.
