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VEAL SAUTE WITH LEMON
Melt the butter in an ovenproof casserole and brown the meat and onions, in several batches if necessary. Drain off the fat from the pan and sprinkle the flour over the meat and onions. Cook for 1 minute. Add the tomato paste and wine to the casserole. Season with salt and pepper. Cover and simmer for 15 minutes. Stir in the chervil. Remove the meat with a slotted spoon and transfer to a serving platter and keep warm. Stir the lemon juice into the casserole. Boil for 10 minutes, uncovered. Cut away the zest, pith and skin from the 2 remaining lemons. Cut the lemons into segments and dice the segments. In a small bowl whisk together the egg yolks and crÅme fraöche and pour into the casserole Do not boil the sauce. Pour the sauce over the meat on the serving platter and garnish with the lemon dice.
