Prepare a neck of veal, leaving it as long as possible, take off the
skin and the chine bones, lard and braise it as for loin of veal à la
Cambacères (No. 441); when done, put three tablespoonfuls of oil into a
stewpan, with two of chopped eschalots, two of chopped raw mushrooms,
and two of chopped parsley, pass them ten minutes over the fire, then
pour off the greater part of the oil, add half a teaspoonful of flour,
mix it well, and put in eighteen tablespoonfuls of white sauce (No. 7),
stir it over the fire till it becomes rather thick, then add a little
salt, half a teaspoonful of sugar, and the yolks of two eggs, mix all
well together, and spread it over the larded part of the veal, egg and
bread-crumb it, brown it lightly with the salamander, and serve a jus
d’échalotte sauce (No. 16) with mushrooms in it, pour it in the dish
round the veal.