That’s veal stew to you… Here is traditional bistro fare at its best.
Because it is a white or “blanc” blanquette, the young beef is not browned. Simmer stew meat (about two pounds) in a mild stock, such as chicken, until tender (maybe two hours). Strain and set aside veal, saving the stock.
Slice onion, celery, and carrots; place in meat stock; and simmer until cooked.
Strain the vegetables from the stock to make the sauce. Add heavy cream to taste (start with half a cup) and heat on low. Separate three egg yolks into a bowl and whisk in a ladleful of the hot sauce to temper them. Pour yolks into pan and stir sauce until thick. Season to taste.
Return veal and vegetables to sauce and serve over rice or egg noodles.