Veal Stew with Pastry Topper

1. Cut meat into 3/4-inch cubes. In a plastic bag combine 1/2 cup flour, salt, and pepper. Add meat cubes to flour mixture, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in hot oil. Add more oil, if necessary to brown second half of meat. Return all meat to pan.

2. Stir in mushrooms, leeks, carrots, broth, wine, garlic, thyme, rosemary, and lemon peel. Bring to boiling. Reduce heat, then simmer, covered, about 40 minutes or until meat is tender, stirring occasionally.

3. Beat together egg yolks and cream. Stir about 1 cup of the hot mixture into egg yolk mixture. Return to hot mixture, stirring to combine. Stir in artichokes. Remove hot mixture from heat. Season to taste.

4. Meanwhile, prepare, roll out, and cut Rich Pastry. Divide meat mixture among six 14- or 16-ounce au gratin dishes or small casseroles. Place pastry over each casserole. Fold under extra pastry and flute to edge of dish. Brush pastry with beaten egg. Make decorative slits or cutouts in pastry for steam to escape. Add pastry cutouts made from scraps of pastry and brush with egg.

5. Transfer dishes to one or two baking sheets. Bake in a 450 degree F oven for 10 to 12 minutes or until pastry is golden. Makes 6 main-dish servings.