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VEAL, BLANQUETTE OF, WITH MUSHROOMS (another way)

Take from one to two pounds of cold cooked veal, and mince it finely. Chop an onion, and fry it in butter till it begins to turn yellow. Stir in with it a tea-spoonful of chopped parsley, and beat it with a spoonful of flour to a smooth paste. Moisten this with stock to make it of the consistency of cream, and add a table-spoonful of chopped mushrooms and a little pepper and salt. Simmer the sauce for about ten minutes, add the mince, simmer the sauce again until the meat is heated throughout, but it must not boil, or the veal will harden. If liked, the well-beaten yolks of two eggs and the strained juice of half a lemon may be added to the sauce. Time, altogether, about an hour. Sufficient for three or four persons.