Veal Blanquette

Preparation:

Preparation: Cut the meat into cubes and sauté in the butter together with the onions. Sprinkle with flour and add as much water as needed to cover the preparation. Add the chopped herbs and season with salt and pepper. Simmer over low heat for about 90 minutes. Place the meat and onions in a bowl and keep warm. Beat the yolks with the cream. Dilute with lemon juice and pour into the meat cooking juices. Bring the sauce to the boil and stir vigorously until it is thick and creamy. Pass it through a fine sieve and pour it over the veal blanquette. Serve immediately with rice puddings and steamed new potatoes. Garnish with watercress leaves.