Veal Stew in Limousin Style

VEAL STEW IN LIMOUSIN STYLE

Ingredients:

Stew:

1 ounce dried cepes softened in 1 cup water

1 quart white stock (use chicken stock from Basic Techniques)

2 pounds veal (shoulder roast) cut into 1-1/2" cubes

bouquet garni: 1 bay leaf, 1 sprig fresh thyme, 4 black peppercorns, 3 sprigs fresh parsley, l slice ginger

Vegetables:

1 pint boiling onions, blanched 2 minutes, peeled

12 small white or red potatoes

Liaison:

2 large egg yolks

1/3 cup whipping cream

kosher salt, freshly ground white pepper

fresh lemon juice to taste

Directions:

Combine and heat veal pieces and stock in a heavy stew pan.  Simmer slowly, skimming well until the surface is clear.  Add the bouquet garni and strained mushroom soaking liquid. Cover and simmer slowly for 30 minutes.

Blanch and peel the pearl onions.  Add them to the stew and simmer for 15 minutes.  Add small potatoes and cook another 15 minutes, then the cepe pieces and cook a final 15 minutes.

Remove the bouquet garni from the pot. Strain the cooking juices into a heavy saucepan.  Cover the veal and vegetables to keep them warm.  Beat egg yolks with the cream in a small bowl.  Spoon in some of the hot cooking liquids, then stir the egg mixture into the stock.  Heat until the sauce thickens.  Season to taste with salt and pepper.  Balance sweetness with lemon juice.  Pour the sauce over the hot veal and vegetables.