Blanquette de Veau

Source: Adapted from recipe in the Toronto Star (1980's)

2 pounds boned veal shoulder or
Boned veal breast cut into 2 inch
1 cup dry white wine
Preferably a chardonnay style
2 cups chicken broth
12 baby onions, peeled
1 stalk celery, cut in 1 inch lengths
Bouquet garni (Parsley, thyme,
Peppercorns (tied in a piece of
Cheese cloth, or use a tea-ball

3 tablespoons unsalted butter
3 tablespoons flour
1/2 cup heavy cream
1 tablespoon of lemon juice
Fresh ground pepper
1 tablespoon freshly chopped parsley
In a saucepan over medium heat, combine veal, wine and chicken broth,
bring to boil, skimming the surface to remove any foam that rises. Add
the bouquet garni, salt and simmer for about 30 minutes and then add
the  onions and  celery. Simmer until meat is tender.

Using a slotted spoon, transfer  meat and vegetables to heated serving
dish and keep warm. Reserve, cooking liquid, but discard the bouquet

Saute mushrooms in a little butter with a splash of water. Don't brown.

Meanwhile, to make sauce, melt butter in a saucepan over medium heat.
Gradually beat in flour. When mixture is smooth, but not coloured,
gradually whisk in reserved cooking liquid. Add the cream and simmer
for 5 minutes.  Add the veal and vegetables including mushrooms to
sauce. Add the lemon and sprinkle with parsley.

The sauce can be enriched with one or two egg yolks.