usually between 3:00 and 4:00 AM,
I decided that on work days
Moe could have it for breakfast,
1 1/2 pounds stewing veal
Chicken stock. Enough to cover meat.
20 small pearl onions peeled
bouquet garni. (sprigs of parsley, thyme
and 1 to 2 garlic cloves)
white wine or fresh lemon juice (Optional)
Flour and Butter for Roux
Cooking liquid from meat
Adapted for Pressure cooker.
Cover veal with chicken stock and bring to a simmer. Skim froth (sounds better than scum).
Add the Bouquet garni, pearl onions, white wine or lemon juice if using. Programme pressure cooker.
While the meat is cooking (only took 20 minutes once the PC came up to pressure), cook the mushrooms.
Heat a skillet, add a little oil and butter and saute sliced mushrooms. Remove from pan. Wipe clean. Make the roux.
Once the meat is finished cooking, use some or all of the cooking broth to make the sauce. Add to the roux, stir until
sauce has thickened. Add heavy cream and fresh thyme. Season with salt and pepper to taste. Cover and simmer on low to
meld the flavours. Stir in the meat/onions. Sprinkle with fresh chopped parsley and serve over noodles/rice or mashed potatoes.