Put the knuckle of veal in a large earthenware casserole and cover with cold water. Bring to the boil, skim thoroughly and add the sliced carrots, celery, onion, herbs and seasoning. Simmer for about ¾ of an hour. Then add the chicken or capon and the calf’s sweetbread, previously blanched. Bring to the boil and simmer for ¾ of an hour or longer, according to the size of the bird. The sweetbread should be removed as soon as tender, drained, cut in large cubes and kept warm till required.
For the sauce, melt the butter in a saucepan, add the flour, stir well till smooth but without browning. Add gradually some of the hot chicken stock, stirring continuously and simmer on a very slow fire for about 30 minutes. Mix the
The veal quenelles are made by mincing the veal with
To serve, put the chicken or capon on a hot dish, pour the sauce over it and garnish with the mushrooms, sweetbread and quenelles.