From Mastering the Art of French Cooking, by Julia Child
3 pounds veal stew meat cut into 2-inch pieces
for the onions
18 to 24 pearl onions, peeled
for the sauce velouté and mushrooms
4 tablespoons butter
cream and egg yolk enrichment
3 egg yolks
2 tablespoons minced parsley
Pour stock to cover the veal by 1/2 inch. Bring slowly to the simmer, and skim as necessary for several minutes. Add the vegetables and bouquet garni. Taste for seasoning and salt lightly if necessary. Cover partially and simmer very slowly for 1 1/4 to 1 1/2 hours, or until the veal is tender when pierced with a fork. It should not be overcooked.
While the blanquette is simmering, prepare the onions. Pierce a cross in the root ends and simmer for 30 to 40 minutes in a small, covered saucepan with the veal stock, salt and butter. Set them aside.
When the veal is tender, pour the contents of the casserole into a colander set over a bowl. Rinse out the casserole and return the meat to the casserole. Arrange the cooked onions over the meat.
In a saucepan, melt the butter, add the flour, and stir over low heat until they foam together for 2 minutes. Off the heat, pour in the veal stock, beating vigorously with a wire whip. Bring the sauce to the boil, while stirring. Simmer for 10 minutes, frequently skimming off the film which rises to the surface. Fold in the mushroom caps and simmer 10 minutes more. Taste the sauce very carefully for seasoning, adding salt, pepper, and lemon juice to taste.
Pour the sauce and mushrooms over the veal. Film the top of the sauce with 2 spoonfuls of cream or stock to prevent a skin from forming. Set aside, partially covered.
About 10 to 15 minutes before serving, reheat slowly to the simmer, basting the veal with the sauce. Cover and simmer for 5 minutes. Remove from heat.
Blend the egg yolks and cream in the bowl with a wire whip. Beat in by spoonfuls 1 cup of the hot sauce. Then pour the mixture into the casserole, tilting it and basting the veal and vegetables to blend the rest of the sauce with the egg yolk mixture.
Set over moderate hat, gently shaking the casserole until the sauce has thickened lightly, but do not let it come to the simmer. Serve from the casserole or on a platter surrounded with rice, noodles, or potatoes. Sprinkle with parsley.