Veal Roast Blanquette

Ingredients

4 to 5 Pound Rolled, Boneless Veal Shoulder Roast
2 Teaspoons Salt
1/2 Teaspoon Seasoned Pepper
4 Medium Carrots, halved crosswise
1/2 pound Small White Onions
2 Tablespoons All-Purpose Flour
2 Egg Yolks
1/4 Teaspoon Thyme Leaves
Water
1/2 Pound Medium Mushrooms
10 Ounce Package Frozen Peas
Fresh Dill, chopped for garnish

Instructions

About 3 and 1/2 hours before serving, brown the veal roast on all sides in an 8 quart Dutch oven over medium-high heat. Add salt, pepper, thyme and 2 cups water. Heat to boiling. Reduce heat to low, cover, and simmer for 1 and 1/4 hours. Add carrots and onions, cover and simmer for 30 minutes. Add mushrooms, cover and simmer for an additional 15 minutes or until vegetables and veal are tender. Place the veal on a platter with the vegetables surrounding it. Keep warm. In a cup, stir the flour and 2 tablespoons water until blended. Gradually, stir into liquid in the Dutch oven. Cook, stirring until gravy is slightly thickened. Add the peas and heat through. In a bowl, beat the egg yolks and stir in a small amount of the gravy. Slowly pour the egg mixture back in the gravy, stirring rapidly to prevent lumping. Cook, stirring until gravy is thickened. Do not boil. To serve, pour some gravy over the veal and vegetables. Garnish the vegetables with the chopped dill. Pour remaining gravy into a gravy boat and serve separately. Makes 8 servings. Another Good Housekeeping special!