Entrees Diverses: Blanquette à l’Ancienne

Veal or lamb from the shoulder or tendrons cut into pieces, blanched, cool and strain, then cook with white stock, add carrots, onions, bunch of herbs, prepare a white roux and moisten with the stock of the veal, when well boiled, finish the sauce with yolks of eggs and cream, strain the pieces of veal, place in the sauce, add small onions and mushrooms, chopped parsley.