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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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one of my favorite dishes, this version is adapted from today's NY Times. Ingredients:
2 1/2 lbs veal shoulder, in 2-inch cubes |
2 quarts veal or 2 quarts chicken broth, warm |
1 large carrot, peeled, in 3-inch chunks |
3 leeks, cleaned, trimmed to 4 inches with two outer layers removed |
1 stalk celery, in 2-inch pieces |
1 bouquet garni (bay leaf, thyme branch, 10 sprigs flat-leaf parsley) |
salt |
18 medium white mushrooms, trimmed |
1 (10 ounce) bag small white pearl onions, blanched and peeled |
1 cup heavy cream |
2 large egg yolks |
1 1/2 tablespoons lemon juice |
fresh ground white pepper |
flat leaf parsley (to garnish) |
1 1/2 cups basmati rice or 1 1/2 cups jasmine rice, steamed |
Directions:
1. Place veal in a 4-quart casserole. Add broth and bring to a boil. Skim all scum from surface. Reduce heat to low. Add carrot, leeks, celery and bouquet garni. Season with salt. Simmer 1 hour on very low heat. Add mushrooms and onions. Simmer 30 minutes more. Remove from heat and let rest for 30 minutes.
2. Remove meat and vegetables to a large bowl, draining well, discarding leeks and bouquet garni. Cover with plastic wrap. Strain cooking liquid into a separate bowl and clean pan. Return liquid to pan and reduce by half, about 5 minutes. Stir in cream. Simmer for 10 minutes, until slightly thickened. Beat egg yolks in a bowl and slowly beat in about half a cup sauce to warm yolks. Slowly whisk egg yolk mixture into pan, remove from heat and keep whisking until sauce has a creamy consistency. Add lemon juice and season with salt and pepper.
3. Return meat, celery, mushrooms and onions to pan. Slice carrots 1/2-inch thick and add. Bring barely to a simmer, stirring, just until ingredients are warmed through. Do not allow sauce to boil or egg yolks will curdle. Check seasonings, garnish with parsley and serve with rice.
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