1 1/2 pounds veal -- in 3/4" cubes 1 quart water 1 medium onion -- sliced 2 bay leaves 2 whole cloves 1 pinch thyme few crushed peppercorns 4 ounces butter 4 ounces flour salt and WHITE pepper -- to taste 1 dah lemon juice 6 ounces fresh mushrooms -- sliced/sauteed IN 1 ounce butter 12 ounces can white asparagus Cover the veal with boiling water and poach gently. Add the onion and the seasonings tied up in a cheesecloth to make a bouquet garni. Skim the stock while the veal is poaching to keep the liquid clear. When the cubes are tender, after about 1 hour, remove the bouquet garni and the veal. Make a roux with the butter and flour and add to the veal stock. Bring to a light boil and seaon with salt, white pepper and lemon juice. Add the veal, sautted mushrooms and white asparagus together with a small amount of liquid from the asparagus can. Heat well and serve on rice.
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