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Veal, Blanquette of, with Mushrooms

Cut some cold cooked veal into pieces about an inch square and a quarter of an inch thick. Take a quarter of the bulk of the meat in button mushrooms, clean these with a piece of flannel and a little salt, and simmer them very gently with a slice of fresh butter till they are done enough. Put the pieces of veal in a saucepan, lay the stewed mushrooms upon them, and pour over all a little nicely-seasoned veal stock thickened with a small piece of white thickening. Heat the preparation gently till it is on the point of boiling. Beat one or two eggs in a bowl, stir a spoonful of sauce into them, and add them gradually to the rest. Shake the sauce over the fire for a minute, but do not let it boil, or it will curdle. Add a table-spoonful of lemon-juice, and serve. If liked, the blanquette may be piled in the center of a dish with a border of pastry round it. Time to simmer the mushrooms, ten to fifteen minutes.