- 1 1/2 pounds trimmed veal shoulder, cut into 1 1/2-inch cubes
- 1 cup milk
- 4 thyme sprigs
- 2 bay leaves
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
- 1 medium onion, chopped
- 1 small carrot, chopped
- 1 small celery rib, chopped
- 1/2 cup Cognac
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup water
- 1 large parsley sprig, plus 2 tablespoons chopped parsley
- 1 pound button mushrooms, stemmed, stems reserved
- 1 pint pearl onions
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
How to make this recipe
- In a large, shallow dish, combine the veal, milk, thyme and bay leaves. Cover and refrigerate overnight.
- Remove the veal from the milk and pat dry with paper towels. Reserve the thyme and bay leaves. In a large saucepan or pot, melt 1 tablespoon of the butter in 1/2 tablespoon of the oil over moderately high heat. Add half of the veal, season with salt and pepper and cook until browned, about 3 minutes per side. Transfer the veal to a large plate. Repeat with 1 tablespoon of the remaining butter and the remaining 1/2 tablespoon of oil and the remaining veal.
- Add the onion, carrot and celery to the same pan and cook over moderate heat until softened, about 5 minutes. Return the veal and any juices to the pan. Add the Cognac and simmer over moderately high heat, scraping up the browned bits from the bottom, about 1 minute. Add the wine and simmer until reduced by half, about 4 minutes. Add the cream and 3/4 cup of the water and bring to a simmer. Tie the reserved thyme and bay leaves and the parsley sprig into a bundle and add to the stew along with the mushroom stems. Cover and simmer gently over low heat until the veal is tender, about 1 1/4 hours.
- Meanwhile, in a medium saucepan of boiling water, cook the pearl onions in their skins over moderate heat until tender, about 5 minutes. Drain and peel the onions, leaving them whole.
- In a large skillet, melt the remaining 2 tablespoons of butter over moderate heat. Add the mushroom caps and season with salt and pepper. Cover and cook for 5 minutes. Uncover and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a shallow bowl. Add the remaining 1/4 cup of water to the skillet and simmer for 30 seconds, scraping up the browned bits from the bottom of the skillet. Pour the mushroom liquid into the stew.
- Using a slotted spoon, transfer the veal to a bowl. Strain the sauce, pressing on the solids to extract as much liquid as possible. Return the sauce to the pan. Put the egg yolks in a small heatproof bowl and whisk in 1/4 cup of the hot sauce, then whisk in 1 cup of the sauce. Whisk the egg yolk mixture into the sauce in the saucepan and cook over moderately low heat, whisking constantly, until just thickened, about 5 minutes; do not boil. Add the lemon juice, veal, pearl onions and mushroom caps and season with salt and pepper. Rewarm the stew over low heat, stirring; do not let it come to a boil. Spoon the stew into bowls, sprinkle with the chopped parsley and serve.
The recipe can be prepared through Step 5 a day ahead. Cool and refrigerate the stew. Refrigerate the pearl onions and mushrooms separately.
Boiled potatoes or noodles or steamed rice.
A tart, earthy but light red will contrast with the mild flavors in this savory veal stew. Try a fruity Pinot Noirbased Côte de Nuits-Villages from France's Burgundy region.