Cream veal recipe

In a pot the meat is thrown and covered with cold water. It is boiled, the fat is removed with a spume and the fire is reduced. The entire carrots were added and the onion, the garlic the aromatic grasss the salt and the pepper. You cover and boil over low heat for two hours. Mescla is two tablespoons of flour with hot matequilla and add to the pot. It is boiled for 5 min. The sauce should be soft without being thick. At the time of serving the egg yolk is hit in the cream and joined the pot removed from the fire, a few drops of lemon are thrown. It is served in a Honda source. 150g of championions can be added during cooking.