Laurence Olivier's Blanquette de Veau
Trim veal of fat, cut into small pieces and place in a pan with sliced onions and carrots, browned lightly in butter. Then add cold water to cover and simmer for 2 to 3 hours. Add two bay leaves.
Boil in a separate saucepan trimmings from veal, 3 bacon rinds (tied with string), salt, pepper, pinch of herbs and half an onion. Simmer for one hour. Then prepare small button onions, cut carrots into fancy shapes, and cook in this stock. (Add a few mushrooms if liked). Allow to cool.
Now pour off the stock from the veal and thicken it with flour and cold water. Season with celery, salt and pepper. Add 1 large tablespoon sherry and simmer for 20 minutes. Strain stock. Beat yolk of egg; add a little cream and add to strained stock. Heat gently and be careful it does not boil. Pour sauce over the veal, and garnish with the carrots and onions which have been drained. Serve with the creamiest of mashed potatoes and the newest of peas and with it drink a light, very cold white wine.