Blanquette of Veal
| 2 cups cold roast veal |
| 3 teaspoons cream |
| 2 teaspoons flour |
| yolks of 2 eggs |
| 20 or 30 small onions, the kind used for pickling. |
Saute the veal a moment in butter or lard without browning. Sprinkle with flour and add water making a white sauce. Add any gravy you may have left over, or 2 or 3 bouillon cubes and the onions and let cook ¾ of an hour on slow fire. Just before serving add yolks of eggs mixed with cream.
Cook for a moment, sprinkle with finely chopped parsley and serve.