• Veal boneless (shoulder or brisket) – 1 kg;
  • Chicken broth – 1 l;
  • Bay leaf – 1 piece;
  • Flour – 2 tbsp;
  • Leeks (you can substitute regular onion) – 2 PCs;
  • Sage – 1 tsp.;
  • Carrots – 2 PCs;
  • White pepper – 10 seeds.
  • Salt – 1 tsp;
  • Egg yolks – 2 PCs;
  • Butter;
  • The juice of half a lemon;
  • Cream – 100 g;
  • Pepper.


  1. Cut and put aside the leaves of the leek. Rinse and associate them to then easily separate them from meals. Stalk leek (white part) to be postponed. Carrots cut into three-centimetre cubes.
  2. Wash out the meat and put it in a deep pot with plenty of water. Water salting is not necessary. Bring meat to a boil and cook for about 5-7 minutes. Then drain the water and rinse the meat under running water.
  3. Next, put the meat into a clean saucepan and pour the pre-cooked chicken broth. Add the diced carrot, leek greens, Bay leaf, sage (he will give the dish an interesting taste), peas of white pepper and a teaspoon of salt. Bring contents to a boil, then cook for another 1 hour while stirring occasionally.
  4. Cut the stalk of leek into small pieces of 2 cm And add them to the broth for half an hour until tender.
  5. Cooked meat, carrots and white parts of the onions lay on a dish and keep warm.
  6. Now you need to cook the gravy. Strain the broth and cook, without covering with a lid until the contents are reduced to 500 grams.
  7. Mix the flour and butter, dilute them with a couple of tablespoons of warm broth. Egg whip the egg yolks with the cream.
  8. Bring the broth to a boil. Add to it the divorced flour. Cool slightly, then pour the mixture of egg yolks and cream. Cook for another 3 minutes. Squeeze the juice from half of a lemon, pepper and salt.
  9. Pour the meat and vegetable sauce. Serve with rice or boiled potatoes. The dish is easy to pick up a drink, for example, perfect white wine.