1. Place meat, stock and white wine in a casserole.
2. Bring to boil. Skim as and when necessary.
3. Add onion, carrot, bay leaf , celery, some salt and pepper.
4. Simmer till meat is tender.
5. Set aside meat and vegetables.
6. Whisk in the white roux to thicken the stock.
7. Simmer for another 5 to 10 minutes.
8. Then pass through a sieve. Re-heat and add cream, lemon juice and season to taste.
9. Return meat back to the sauce.
To serve
1. Sprinkle with some parsley just before serving.
2. Serve with rice or noodles.
Recipe by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery
