Instructions

1. Cook the shoulder, carrot, onion, and bouquet garni in the broth until tender (when a fork inserted into the meat comes out easily, it's cooked), approximately 1 hour to 1 hour 15 minutes. Remove from heat, let cool slightly, and strain the broth through a sieve. 2. Wash, cut into cubes, and cook the mushrooms. 3. In a saucepan, melt the butter, add the flour, let it cook a bit, then add the broth, mix well with a whisk, add the white wine and milk, let it cook for 10 minutes, blend if necessary. 4. put the veal in the sauce along with the mushrooms. 5. Season with salt, pepper, and nutmeg. 6. At the last minute, add the cream and beaten egg yolks, reheat but it should not boil again. 7. Fill the vol-au-vents serve the rest on the side with noodles.