Blanquette de veau, French veal stew in white sauce

Steps

1. 1

   Cut the veal into large pieces. Place in a pot, cover with cold water, bring to a simmer for 2 minutes, then drain and rinse.

2. 2

   Return the veal to the pot with the sliced carrots, leek, onion studded with cloves, and bouquet garni. Cover with fresh water, season lightly with salt, and simmer gently for 1 hour 15 minutes.

3. 3

   Sauté the mushrooms in 20 g of butter for 5 minutes, until tender and glossy.

4. 4

   Drain the veal and reserve 700 ml of the cooking broth. Strain the broth.

5. 5

   In a saucepan, melt the remaining butter, add the flour, and cook for 2 minutes without browning. Gradually whisk in the broth until smooth, then let it thicken gently.

6. 6

   Return the veal and vegetables to the sauce. Add the mushrooms and simmer for 10 minutes.

7. 7

   Mix the crème fraîche, egg yolk, and lemon juice. Off the heat, stir the mixture into the sauce without boiling. Adjust seasoning and serve hot.