This recipe is a card from out of Life Magazine. In Hi-Ho's writing it says it is from New York City's Pavillon Restaurant which closed it's doors in 1972. I don't condone eating veal and would never eat it, but this blog is for preserving the 5 generations of recipes I inherited and this is one in the box.
Ingredients
2 lbs white veal, cut in medium size pieces
1 Tablespoon salt
About 1 quart water, to cover meat while cooking.
12 to 15 small onions (I am picturing pearl or Holland)
3 medium carrots, cut into pieces
1 faggot (a bundle of sticks or twigs) (is there a better more modern work for this?) made of 3 sprigs of parsley, 1 stalk celery, 1 bay leaf, pinch of thyme, 1 clove garlic, 1 leek, and a few peppercorns.
1 lb fresh mushrooms, medium size cut into quarters
1/2 cup water
Juice of 1 lemon
1/2 teaspoon salt
2 Tablespoons butter
2 Tablespoons flour
1 cup cream
2 egg yolks, slightly beaten
Process
1. Parboil the meat about 5 minutes, and rinse with cold water.
2. Bring back to a boil with the quart of water.
3. Add the salt, faggot, carrots, and onions.
4. Let boil slowly for 1 to 1 1/2 hours.
5. When the meat is tender, remove it to the serving dish with the onions and carrots.
6. Boil the cooking liquid until reduced one third and remove the faggot (again we need a better word)
7. Put mushrooms in a saucepan with 1/2 cup water, lemon juice and salt.
8. Boil briefly and let them stand in their own juice.
9. Melt the butter in another saucepan, mix in the flour, and cook to golden brown.
10. Add the liquid from the meat and from the mushrooms, stirring with a wire whip (whisk?) to keep the sauce smooth.
11. Boil slowly for 15 to 20 minutes and cool slightly.
12. Mix egg yolks and cream and add and bring just to the boiling point, but do not boil.
13. Correct the seasoning and strain through a cheese cloth.
14. Put the mushrooms and vegetables over the meat and cover with the sauce.
15. Serve with rice, boiled potatoes, or noodles.
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