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1
PREP
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Peel the pearl onions, place in a small pot, and cover with cold water.
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Add 1 tablespoon (14 g) of the butter and bring the water to a boil over high heat.
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Let it boil until the water evaporates (do not allow the onions to take on any color), then remove from the heat and set aside.
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In the second small pot, repeat the procedure with the mushrooms, cooking them in water and 1 tablespoon (14 g) of the butter just until they are tender.
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Set aside.
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7
COOK THE VEAL
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Place the veal in the large pot.
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Cover with water and add the bouquet garni, onion, carrot, and celery.
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Bring the mixture to a boil, then reduce to a simmer.
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Let cook over low heat for 2 hours, periodically skimming away and discarding meat scum, until the veal is fork-tender (meaning it can be easily cut with the side of a fork).
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Do not undercook.
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Do not overcook to mush!
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Strain the meat and set it aside.
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Strain the broth and keep it hot over heat.
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Discard the bouquet garni and the vegetables.
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THE SAUCE
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In the medium pot, melt the remaining 4 tablespoons (56 g) of butter over medium heat, and once it has foamed and subsided, whisk in the flour, making sure it is completely incorporated.
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Cook over medium-low heat, stirring frequently.
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Do not color the flour.
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(What you are doing, by the wayin case you didnt knowis making a roux.)
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Gradually add 1 cup (450 ml) of the hot broth, whisking constantly to incorporate smoothly.
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Add the remaining broth and bring to a boil, cooking and stirring until the mixture begins to thicken.
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Add the veal, pearl onions, mushrooms, and cream.
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Stir.
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Bring to a boil, reduce to a simmer, and heat for 5 to 8 minutes.
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Season with salt and white pepper.
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FINISH
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Just before serving, place the egg yolk in the small bowl and add about a 1/4 cup (112 ml) of the hot sauce from the stew.
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Whisk well and add this mixture to the pot.
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Stir.
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Do not allow the sauce to come to a boil!
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Add the lemon juice, season again as needed, and serve with absolutely white rice.
