In a saucepan, melt the butter and brown the bacon until lightly browned.
Add the diced veal, brown it on all sides and set aside.
In the same saucepan, sauté the shallots and spring onions for 2 minutes.
Add the veal, sprinkle with flour, mix well and cook for 1 minute until light roux.
Pour in the hot broth, add the thyme and bay leaf. Bring to a boil, cover and allow to simmer for 1 hour.
15 minutes before the end, add the carrots and mushrooms.
In a bowl, whisk together the cream, egg yolk and lemon juice.
Remove from the heat, remove the thyme and bay leaf, then gently stir in the cream and egg yolk mixture. Heat without ever boiling.
Sprinkle with chopped parsley just before serving.
Tip to simplify the recipe
You can prepare the meat and vegetables in advance and store them separately in the refrigerator: just add them, heat them gently and thicken the sauce the same day.
Ingredient to replace
Replace the smoked bacon with thin strips of Bayonne ham for a more delicate and delicious touch.
Cooking
tip: keep cooking over low and constant heat: boiling too vigorously can curdle the creamy mixture.
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