Preparation / Directions:
blanch meat briefly in boiling water drain, rinse in cold water, and drain well combine meat, clove-studded onion, sachet, salt, thyme, and stock to cover in a stockpot, over a moderate flame bring to a boil, skim well, reduce heat, cover, and simmer slowly for 90 minutes, until meat is tender skim and strain well, reserving stock and meat discard the sachet and onion simmer the stock, over a moderate flame, until reduced to 5 cups heat clarified butter in a small skillet, over a medium flame whisk in flour and cook to make a white roux vigorously whisk into the reduced stock to make a veloute sauce simmer until well thickened and no raw flour taste remains remove from heat combine eggs and cream-beat to mix well stir 2-3 tablespoons hot sauce into the liason stir the tempered liason into the hot sauce-mix well add the meat and heat over a very low flame, without boiling season to taste with lemon juice, nutmeg, salt, and white pepper serve hot
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