1 1/2 lbs.veal tenderloin, salted and set aside (I used chops, which I boned and trimmed)
1 pint pearl onions, peeled
2 tablespoons butter
6 cup stock (veal or chicken)
Bouquet garni: 1 thyme sprig, 1 bay leaf, parsley stems, 6
peppercorns, 2 cloves garlic, sliced and 3 cloves wrapped in a leek green.
1 celery stalk cut down to 1"
1 large carrot, chopped.
1 leek, sliced in half in 1” pieces
1 teaspoon coarse salt
4 tablespoons butter
5 tablespoons flour
2 tablespoons vermouth
2 tablespoons Cognac
1 cup veal demi-glace
3 egg yolks
½ c heavy cream
salt and pepper to taste
fresh parsley
Take the veal bones and the fat you trimmed off the meat, bouquet garni and stock
and put in a large pot. Simmer on for 1½
hours.
While you are doing this, take ½ c of the stock from the pan
and 2 T butter and simmer the mirepoix and leeks, covered for 10 minutes. Remove and reserve the vegetables and the glaze.
After 1 ½ hours, strain the stock, and feed the meat bits to the dog. Add the demi-glace to the
stock. You should have around 4
cups.
Add the veal cubes to the stock*. Cook for about 15 minutes over very low heat…
barely a simmer.
Remove the meat and strain the broth over a
fine mesh. Reserve the stock
for the velouté and reheat on the stove. Clean out the pan and
place the meat and onions with the glaze in it.
Cover.
Make the veloute. In a new pan, melt 4 T butter slowly, then add the flour and stir it in ––
let it cook for a few minutes but do not let it brown. Slowly add the stock, whisking. Add vermouth
and cognac. Cook it over medium heat for a few minutes, stirring regularly.
Whisk the egg yolks and cream together and
slowly add about 1 cup of the sauce to temper the eggs. Slowly whisk this back into the reserved stock and combine this with the meat and vegetables and cook over a low heat. Do not let it
boil or the
egg will curdle. When everything is hot, add
salt and pepper to taste, and serve over rice or pasta.
Garnish with parsley.
