3 lbs breast of veal
2 pints [40 oz] white stock*
Rough vegetables [coarsely cut small carrot, 1/2 onion, stalk celery, 1/2 leek]
Bouquet garni [parsley, thyme and bay]
3 tablespoons butter
3 tablespoons flour
2 egg yolks blended with 2 tablespoons cream
Chopped parsley
Salt and pepper
1/2 lb button mushrooms, cooked
1/2 lb button onions, cooked

Cut the veal into small pieces, blanch, cool and strain, then cook in the white stock and roughly cut vegetables for 11/2 hours.

Remove the meat and strain off the stock (you should have about 3 cups). Melt butter in the pot, remove from heat and stir in the flour. Gently add the stock. Boil for 2 or 3 minutes, add the previously cooked mushrooms and onions and replace the meat. Simmer for 5 minutes, and finally add the egg yolks and cream. Do not allow to boil again. Garnish with the chopped parsley.

*White stock - Recipes are fairly standard and should include veal and chicken. Freeze in small batches for future recipes. This is from A Treasury of Great Recipes by Mary & Vincent Price.

1. Into large kettle put: a 5-lb roasting or stewing chicken, ready to cook, 1 lb veal knuckle bones, cracked, 2 carrots, coarsely cut, 1 onion stuck with 3 cloves, 6 peppercorns, 2 tsp salt, 1 stalk celery with leaves, coarsely cut, 4 springs parsley, 1 bay leaf, 1/4 tsp thyme, and 5 quarts cold water. Bring water to a boil, reduce heat, and simmer for 3 hours.

2. Remove chicken and use for some other purpose.

3. Boil the stock rapidly for 30 minutes, then strain through a sieve lined with cheesecloth. Cool and skim fat from surface. Pour into containers and freeze.