Blanquette Of Veal

2 tablespoons polyunsaturated margarine
750 g/11/2 lb pie veal, cubed
2 onions, peeled and sliced 300 ml/1/2 pint chicken stock
3 tablespoons lemon juice
salt
freshly ground black pepper
1 tablespoon chopped parsley
2 egg yolks
Garnish:
1 tablespoon finely chopped parsley
lemon slices

Melt the margarine in a flameproof casserole, add the veal and fry for 2 to 3 minutes, stirring, without allowing the veal to brown. Add the onions and fry for a further 2 minutes, stirring.

Add the stock, 1 tablespoon oflemon juice, seasoning and parsley. Bring to the boil, then simmer, covered, for 35 minutes, or until cooked through. Transfer the veal and onions to a heated serving dish.

Strain the cooking liquid and return to the rinsed-out pan. Beat together the egg yolks and remaining lemon juice and mix in a little of the hot cooking liquid. Add this to the pan and heat gently, stirring constantly, until the sauce thickens: Spoon the sauce over the veal and garnish with the parsley and lemon.

SER VES 4