Directions

1. 1. Cut meat into even-sized large cubes.
2. 2. Blanch by putting them into boiling water. Strain and cool.
3. 3. Put meat into a saucepan with enough white stock to cover. Add a pinch of salt. Boil and skim.
4. 4. Add carrots, union stuck with a clove, and a faggot made up of the leeks, parsley stalks, thyme and bay leaf Set to cook for l 1/2 hours.
5. 5. Prepare a roux with butter and flour. Moisten with cooking liquor. Add mushroom parings and cook for 15 minutes. Keep aside.
6. 6. Transfer meat into a sauté pan with shallots and mushrooms cooked in stock. Finish the sauce with a liaison of egg yolks, mixed with cream and a few drops of lime juice.
7. 7. Strain over veal and its garnish. Heat without boiling. Serve hot, sprinkled over with chopped parsley.