For meat and vegetables:
2 3/4 Pound veal breast (bone in)
1 Pound boneless veal shoulder, trimmed and cut
into 2-inch pieces
2 1/2 Quart water
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 black peppercorns
2 onions, halved
4 carrots, quartered crosswise
1 leek (white and pale green parts only), halved
lengthwise and cut crosswise
into 1/2-inch pieces
2 tablespoons unsalted butter
1/2 Pound mushrooms, quartered
For sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 large egg yolks
2 tablespoons creme fraiche
1-1/2 tablespoons fresh lemon juice
Stew meat and vegetables: Cut meat away from veal
breastbone, reserving
bone, and cut meat into 2-inch pieces.
Bring veal breast and shoulder, veal bone, and
water to a boil over moderate
heat in a 7- to 8-quart heavy pot, skimming froth.
While water is heating,
wrap parsley, thyme, bay leaf, and peppercorns
in a small square of
cheesecloth and tie into a bundle to make a bouquet.
Add bouquet garni and
onions to pot and simmer, uncovered, until veal
is tender, 1 1/4 to 1 1/2
hours.
Preheat oven to 300 F.
Transfer veal with a slotted spoon to a heatproof
serving dish and keep
warm in oven, covered with foil.
Discard veal bone, onions, and bouquet garni,
then pour stock through a fine
sieve into a large bowl. Return stock to cleaned
pot, add carrots and leek,
and simmer until tender, 10 to 12 minutes. Transfer
vegetables to serving
dish. Boil stock until reduced to about 2 1/2
cups, about 10 minutes.
While stock is reducing, heat butter in a 10-inch
heavy skillet over
moderate heat until foam subsides, then cook
mushrooms, stirring, until just
tender, 6 to 8 minutes. Transfer to serving dish
and season veal and
vegetables with salt and pepper. Keep warm in
oven.
Make sauce: Melt butter in a 2- to 3-quart heavy
saucepan over moderately
low heat, then stir in flour. Cook roux, stirring,
3 minutes (do not let
brown). Whisk in reduced stock and simmer, uncovered,
whisking occasionally, 15 minutes. Whisk together yolks and creme fraiche
in a small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into remaining
sauce with lemon juice, then cook over moderately low heat (do not let
boil), stirring constantly, until it reaches 160 F on an instant-read thermometer
and coats back of a wooden spoon.
Season sauce with salt and pepper and pour over
veal and vegetables.