Marie-Paule's recipe "Blanquette de veau à l'ancienne."   Simple and affordable. For 6 persons Preparation time : 25 minutes Cook for : 1 Hour 40 minutes 1,3 Kg of veal shoulder and tendron a bouquet garni fresh cream 2 large onions fresh carrots straight out of the garden... 100g butter half a pound of mushrooms half a pound of small pickling onions 20 cl fresh cream 2 egg yolks 1 tablespoonful coarsely chopped parsley salt, white pepper, cloves. Chop the veal into 4 cm bits. Peel the onions and prick with two cloves. Place 50g of butter and the meat in a stewing pot and place on low heat. Mix and add the onions and the bouquet garni. Add salt and just enough water to cover then let cook lidless for 1 hour 30 minutes. Peel-scrape and cut the carrots. Add them half way through cooking time. Clean the mushrooms. Peel spring onions. Place 20g of butter in a pan, add the mushrooms and cook for 10 minutes. Salt them and keep aside. Put 30g butter in a pan with the spring onions. Add salt, cover and cook for 15 minutes. When the meat is cooked, remove pot from heat. Filter and save the cooking juices in a pot. Add the onions and mushrooms and bring to the boil. Place the egg yolks in a mixing bowl, add the cream and whip. Add pepper. Remove juice from heat, let cool slightly and whip juice into cream while pouring. Place back in the stewing pot and cook for another 5 minutes.   Pour the gravy into the stewing pot and mix. Heat for 5 minutes and add the parsley. Bon appétit !