Belgian Veal Blanquette (Veal and Meatball Stew)

• 2 lb. breast of veal, cut for stew
• 5 tbsp. butter
• margarine (divided)
• 1 cup beef consomme
• 1/8 tsp. dried thyme
• 1 bay leaf
• 12 shallots
• 12 scallions, bulb end only
• 1/8 tsp. ground nutmeg
• Salt and pepper
• Water to cover
• 1/2 lb. ground veal
• 1/2 lb. ground pork
• 1/2 cup fresh bread crumbs
• 1/4 cup milk
• 1 egg
• 12 fresh mushroom caps
• 2 tbsp. all purpose flour
• 2 egg yolks
• 1-1/2 cup beef consomme
• 2 lemon

1. In a flameproof casserole lightly brown pieces of veal in 3 tablespoons butter.
2. Add 1 cup consomme and herbs, shallots, and nutmeg.
3. Season to taste with salt and pepper.
4. Add water to cover.
5. Bring to a boil.
6. Lower heat, cover, and simmer over low heat until meat is just tender, about 1 hour.
7. FOR THE MEATBALLS: In a bowl mix ground veal, pork, bread crumbs, milk, and egg.
8. Roll mixture into tiny meatballs the size of a nut.
9. Saute balls in remaining 2 tablespoons butter.
10. Add mushroom caps and saute until lightly browned; add to stew.
11. Cover and simmer for 10 minutes.
12. To the pan drippings where you fried the meatballs, add flour.
13. Gradually stir in 1 1/2 cups consomme.
14. Cook, stirring constantly, over low heat until smooth and thickened.
15. Gradually stir hot sauce into egg yolks and lemon juice.
16. Simmer sauce for 5 minutes.
17. Add to stew.
18. Blend well and reheat slightly.
19. Serve with rice or mashed potatoes.
20. Makes 6 servings.

breast of veal, butter, margarine, beef consomme, thyme, bay leaf, shallots, scallions, ground nutmeg, salt, water, ground veal, ground pork, bread crumbs, milk, egg, mushroom caps, flour, egg yolks, beef consomme, lemon

Taken from www.foodgeeks.com/recipes/20375 (may not work)