- 250g minced veal meat
- 3 eggs
- 2 tablespoons bread crumbs
- 3 Springs of flat-leaf parsley
- 1 tablespoon vegetable oil
- 500g veal stewing meat in 4 cm dice
- 4 tablespoons butter
- 3 carrots
- 2 onions
- 2 leeks
- 3 stalks celery
- 20 silver onions
- 1 bouquet garni
- 2 to 3 cloves
- 200ml veal or light beef stock
- 3 tablespoons flour
- 200ml cream
- 20 button mushrooms
- freshly ground pepper
- juice from ½ lemon
Mix the minced veal meat with 1 beaten egg, 2 tablespoons of bread crumbs and chopped parsley. Roll the mixture into meat balls the size of ping pong balls.
Heat the vegetabe oil in the casserole over a low to medium heat and brown the meatballs and the diced veal on all sides. Cut the carrots, onions, leeks and celery into pieces and add to the pot with the silver onions, bouquet garni and cloves. Allow to simmer for 5 minutes. Stirring occasionally.
Pour the stock into the casserole and add water until all ingredients are immersed.
Bring slowly to a boil and let everything simmer over a low heat for at least 1 hour.
Remove the meat and the vegetables from the cooking pot. Set to one side and keep them warm. Strain the stock and retain for later.
Melt 2 tablespoons of butter in the casserole. Add 3 tablespoons of flour and cook whilst stiring for 1 minute. Stir in the retained stock a little at a time until all is used.
Bring to a simmer and keep stirring until the sauce has a smooth consistency. Remove from the heat and cool slightly. Combine the cream and 2 egg yolks together and stir this into the sauce.
Heat 2 tablespoons of butter in a separate pan and sauté the mushrooms quickly at a medium heat. Add the meat, vegetables and sautéed mushrooms to the sauce.
Heat through whilst stirring, Season with salt, freshly ground pepper and lemon juice. Serve with brown rice.