Fricassee of veal

Trim the meat cut into even 25g pieces

Sweat the meat gently in the butter without colour in a saute pan

Mix in the flour and cook out without colour

Allow to cool

Gradually add boiling stock just to cover the meat, stir until smooth

Season bring to the boil skim

Cover and simmer gently on the stove until tender

Pick out the meat into a clean pan. correct the sauce

Pass on the meat and reboil mix the yolk and cream in a basin

Add a little of the boiling sauce mix in and pour back onto the meat, shaking the pan until thoroughly mixed. Do not reboil. Add the lemon juice

Serve. Finished with chopped parsley