Veal Fricassee

Preparation:

Preparation: Tie the onion, parsley, thyme and bay leaf together with a white thread forming a bunch. Melt the butter in a saucepan, add the meat dipped in the flour and let it brown for a few minutes, over low heat and stirring constantly. Add salt and pepper, pour a ladleful of broth, mix, add the bouquet garni and leave to cook over a moderate heat for around an hour and a half. While cooking, slowly add more boiling stock. Make sure the meat is cooked by poking it with a fork. Separately in a bowl, beat the egg yolks and dilute them with the liquid cream. When the meat is cooked, let the cooking sauce thicken well; then add the beaten eggs, stir for a moment over low heat and immediately pour the veal fricassee onto a serving plate.