In a saucepan, melt the butter, add the flour, and whisk to form a roux. Cook for 1 to 2 minutes.
Gradually whisk in the reserved broth until the sauce is smooth and slightly thickened.
In a bowl, whisk together the cream, egg yolk, and lemon juice. Add a spoonful of the hot sauce to soften, then pour everything into the casserole dish. Heat over low heat, but do not boil.
Return the veal and vegetables to the sauce and simmer gently for 5 minutes to heat through.
Serving:
Serve hot with rice, pasta, or steamed potatoes. Sprinkle with fresh parsley if desired.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Calories: 510 per serving
Serves: 4
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