Special Veal

• 4 lbs stewing veal, cut into bite-size pieces
• 2 large onions, studded with cloves
• 12 cup chopped carrot, largish pieces
• 2 bay leaves
• 2 sprigs fresh thyme or 12 teaspoon thyme, to taste
• 24 small white pearl onions, blanched
• 4 sprigs fresh parsley
• 10 bruised peppercorns (to bruise, wrap peppercorns in waxed paper or foil and slap it gently with a kitchen mallet)
• 4 teaspoons salt
• 10 tablespoons sweet butter
• 12 lb mushroom
• 6 tablespoons flour
• 4 tablespoons fresh lemon juice
• 4 egg yolks
• 2 tablespoons parsley, finely chopped
• 4 teaspoons salt

1. Place veal in large saucepan or pot.
2. Add 2 qts boiling water.
3. Add onions, carrots, bay leaves, thyme, parsley, peppercorns and salt.
4. Cover and cook over low heat until veal is tender (about 1 hour).
5. Strain and reserve veal stock.
6. While veal is cooking, cook the blanched pearl onions in 4 tbsp butter until tender (about 20 minutes) Wipe mushrooms with a damp paper towel, slice and cook in a small amount of the reserved veal stock- for about 5 minutes.
7. Melt remaining 6 tbsp butter in a saucepan and add all of the flour, stirring to make a paste.
8. Add 5 cups of the strained, reserved veal stock.
9. Simmer until thick, stirring occasionally.
10. Add lemon juice to the egg yolks.
11. Combine and beat with a little of the hot sauce.
12. Stir into thickened sauce.
13. Add veal, mushrooms and onions.
14. Sprinkle with chopped parsley.
15. Serve with rice or new potatoes.

stewing veal, onions, carrot, bay leaves, thyme, white pearl onions, parsley, bruise, salt, sweet butter, mushroom, flour, lemon juice, egg yolks, parsley, salt

Taken from www.food.com/recipe/special-veal-62765 (may not work)