1.5 pounds veal cutlets
3 ounces butter or margarine
One and a half liters beef broth or chicken broth prepared with bouillon cubes
Salt to taste
One carrot, peeled and chopped
One onion
One shallot (white part only)
One hand of parsley
250 grams fresh or canned small mushrooms
12 small white scallions
One and three-quarters teaspoons all-purpose flour
2 egg yolks
One half cup heavy cream
Lime juice to taste
1.5 pounds veal cutlets
3 ounces butter or margarine
One and a half liters beef broth or chicken broth prepared with bouillon cubes
Salt to taste
One carrot, peeled and chopped
One onion
One shallot (white part only)
One hand of parsley
250 grams fresh or canned small mushrooms
12 small white scallions
One and three-quarters teaspoons all-purpose flour
2 egg yolks
One half cup heavy cream
Lime juice to taste
Melt one-half of the butter or margarine in a saucepan
Fry the veal cutlets on both sides without letting them brown
Cover with beef broth or chicken broth sufficient to cover the veal cutlets
Taste and let it simmer
Add the carrot, onion, shallot, and parsley
Cover the saucepan and cook slowly until the meat is tender
Add the mushrooms and cook for an additional 10 minutes
Fry the scallions in beef broth or chicken broth and drain
Remove the veal cutlets and mushrooms from the saucepan and place them in a new pan
Add the scallions
Keep warm
Melt the remaining butter or margarine, add the flour, mix well, and cook without letting it brown
Cook down the sauce that remains in the saucepan or use a liquidizer to extract all the flavors
If the sauce is too thick, dilute with a little beef broth or chicken broth
Add the sauce to the melted butter with the flour, mix well, and cook slowly for 5 or 6 minutes
Taste and adjust as needed
Mix the egg yolks with the heavy cream and add lime juice to taste
Remove the sauce from the heat
Add the mixture of egg yolks and beat rapidly
Next, pour the sauce over the reserved veal cutlets with mushrooms and scallions
Serve with cooked white rice
If desired, simplify the dish by omitting the mushrooms and small white scallions and only serving the veal cutlets with the sauce.
