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STEAMED VEAL

In the bottom of a steamer bring the chicken stock, thyme, bay leaf, and basil to a boil.  Season the meat with salt and pepper and place it on a rack over the boiling liquid.  Cover and steam for 1 hour.  Add the pearl onions to the steamer and continue cooking for 1 hour.  In a blender or food processor purŽe the basil and garlic for the sauce.  Pour the yogurt into a small bowl and stir in the basil and garlic mixture, the lemon juice, salt and pepper.  Serve the veal with Creole rice and the sauce on the side.
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2 lb veal shoulder, excess fat removed, cut into 1-inch cubes
12 pearl onions, peeled
10 cups chicken stock
2 thyme sprigs
1 bay leaf
1 bunch basil
salt and pepper

For the sauce:
1 1/2 cups plain yogurt
1 bunch basil
2 garlic cloves
1 tsp olive oil
2 tbsp lemon juice
salt and pepper
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20
mn
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120
mn
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Provence
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Meat
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Bandol
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