Veal Blanquette

Steps

1. 1

   Cut the veal into pieces. Place in a large pot, cover with cold water and bring to a boil. Skim.

2. 2

   Add carrot chunks, leek, clove-studded onion and bouquet garni. Season with salt. Simmer covered for 1 h 30 min.

3. 3

   Strain the broth (keep 50 cl). Keep meat and vegetables warm.

4. 4

   Make a roux: melt butter, add flour, cook 2 minutes. Gradually whisk in the broth.

5. 5

   Mix crème fraîche with egg yolks. Off the heat, stir this mixture into the sauce. Add lemon juice.

6. 6

   Coat the meat and vegetables with sauce. Serve with basmati rice.