1 kg \ 2 1\4 lbs veal shoulder, boned 2 veal bones
250ml \ 1 cup dry white wine
2 carrots peeled and havled
1 clove garlic peeled bouquet garni (parsley, bay leaf, thyme)
1 teaspoon peppercorns
5 tablespoons butter
400g \ 1lb pearl onions peeled
2 tablespoons flour
1 egg yolk
100g \ 1\2 cup creme fraiche
2 tablespoons fresh parsley chopped
Wash the veal shoulder and pat dry.
Place in a large pan together with the veal bones.
Peel the onion and stud it with the cloves.
Add the onion, carrots, garlic, bouquet garni and peppercorns to the pan and pour in the white wine and enough water so that the meat and vegetables are covered.
Bring to a boil, skimming off any froth that rises to the surface, cover and simmer gently for 1 1\2 hours or until the meat is tender.
Remove the veal shoulder from the pan, let cool a little and cut into bite sized pieces.
Strain the cooking stock and set aside.
Melt 1 tablespoon butter in a clean pan. Saute the onions for 5 minutes, pour in a little of the veal broth, simmer for 5 minutes or until tender then set aside.
Heat 2 tablespoons butter in a large skillet, fry the veal pieces on all sides until lightly brown and set aside.
Melt the remaining butter in a clean pan, add the flour and stir for 2 minutes.
Add 4 cups of the stock and stir until thickened.
Mix together the egg yolk and creme fraiche, add to the sauce and stir over a gentle heat for 5 minutes.
Place the veal and the onions in a cassorole dish and pour the sauce over the top.
Simmer over a low heat, season to taste with salt, lemon juice and pepper and garnish with parsley.