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1
In a large dutch oven or stock pot cover veal cubes and any bones with cold water.
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2
Bring to a boil and boil 2 minutes.
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3
This step is important to reduce the skum the meat produces and ensure a nice sauce later
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4
Drain the meat, rinse to remove any skum and pat dry
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5
Add the veal back to a clean large stockpot or dutch oven, add chicken broth, onion, carrots, celery, garlic, bay leaf, thyme, pepper and hot sauce.
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6
Bring to a simmer and simmer, uncovered for 2 hours.
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7
Skim off any skum that may form
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8
Remove the meat and strain and reserve broth, meat, carrots and celery.
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9
Discard the onion, bay leaf, parsley and any bones
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10
In a medium sacepan melt 1 teaspoon of the butter add the mushrooms and 1/2 cup reserved broth, poach mushrooms, turning occasionally until tender and the liquid is almost gone, add mushrooms and any liquid to reserved veal
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11
Measure broth and if you have more then 6 cups add it to a saucepan and reduce by boiling until you have 6 cups
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12
In a clean stockpot or dutch oven melt the remaining 3 tablespoons butter, whisk in flour and whisk 2 minutes, do not allow it to brown
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13
Slowly add reserved broth, bring to a boil and simmer 10 minutes, add frozen inions, mushrooms and veal with carrots and celery and simmer on low 5 minutes, add cream and lemon juice and simmer 2 minutes more
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14
Temper egg yolk mixture by wisking some hot stew sauce into them until they are hot and blended
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15
Add this mixture to stew, whisking until blended.
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16
Simmer stew 10 to 15 minutes without boiling, stirring occasionally until slightly thickened.
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17
Taste and add more salt, pepper or hot sauce if needed
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18
Serve in bowls with white rice, recipe attached below Garnish with parsley and chives
