Blanquette de Veau

Step by stepInstructions

1. Cover the veal with cold water, bring to a boil, simmer 5 minutes, then drain and rinse.
2. Return the veal to the pot with the stock, carrots, leek, clove-studded onion, and bouquet garni. Simmer gently for 1 ½ hours.
3. Strain and reserve the broth; keep the veal warm.
4. Sauté the mushrooms in 2 tbsp butter. Stir in the flour to make a roux, then whisk in 3 cups of the reserved broth and simmer until thickened.
5. Whisk the egg yolks with the cream and lemon juice, then temper the mixture into the sauce.
6. Add the veal and mushrooms to the sauce and heat gently without boiling. Season with salt and white pepper.