3 tbsp. unsalted butter
3 cups flour
250 ml heavy cream
1 egg yolk
Juice of half a lemon
Preparation:
In a large pot, place the veal, the onion studded with cloves, the carrots, the leek, the celery, the bay leaf, the thyme, salt, and pepper.
Cover with cold water and bring to a gentle boil.
Skim off any impurities, reduce the heat, cover, and simmer for 1 1/2 to 2 hours, until the meat is very tender.
Remove the meat and vegetables with a slotted spoon and keep warm. Strain the broth, reserving 500 ml.
Preparing the sauce:
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