Blanquette de Veau

Ingredients

• 1 kg veal shoulder
• 3 carrots
• 1 leek
• 1 onion
• 300 g button mushrooms
• 200 g pearl onions
• 60 g butter
• 40 g flour
• 150 ml cream
• 2 egg yolks
• 1 lemon
• 2 bay leaf

Steps

1. Blanch the veal cubes, rinse, and return to the pot with aromatics and cold water.
2. Simmer gently 90 minutes, skimming the broth.
3. Remove the meat.
4. Strain and reserve the broth.
5. Make the velouté: melt butter, whisk in flour, cook 2 minutes, and whisk in 700 ml broth.
6. Off heat, temper the egg yolks with cream.
7. Add to the sauce with lemon, then return the meat and sautéed mushrooms and pearl onions.
8. Do not boil.