Old-fashioned veal blanquette

Ingredients

• 700 gVeal
• 1500 mlWater
• 9 gSalt
• 150 gCarrot
• 120 gOnion
• 0.5 gClove
• 10 gParsley
• 1 gBay leaf
• 2 gThyme
• 155 gButter
• 24 gFlour
• 72 gEgg yolk
• 5 gLemon juice
• 0.5 gNutmeg
• 200 gMushroom
• 150 gPearl onion

Instructions

1. 1

   Meat and basic stock

   • Cut the veal into 40–50 g pieces.
   • Place the meat in a large pot and cover with cold water.
   • Slowly bring to a simmer, moving the pieces with a spoon; carefully skim off foam.
   • Season with 9 g salt (about 6 g per liter). Add halved carrots, an onion studded with a clove, parsley stems, bay leaf and thyme.
   • Cover and simmer gently for about 1.5 hours until the meat is tender.
2. 2

   Roux and sauce

   • Reserve about 400 ml of the cooking liquid for the sauce.
   • Melt 75 g butter in a saucepan, stir in 24 g flour and cook briefly without browning.
   • Gradually add the reserved stock, simmer gently for 12–15 minutes, skimming any foam.
   • Arrange the cooked veal in a serving dish; keep optional garnish warm.
3. 3

   Optional garnish (au blanc)

   • Peel pearl onions; clean and quarter mushrooms.
   • In a pan, heat 20 g butter and gently cook the pearl onions then mushrooms until soft but not browned.
   • Season and keep warm; add to the veal when serving.
4. 4

   Liaison and finishing

   • Shortly before serving, mix 4 egg yolks with 60 g butter.
   • Temper the yolks with a little hot sauce, then incorporate into the sauce over very low heat (do not boil).
   • Season with a few drops of lemon juice and grated nutmeg.
   • Pass the sauce through a fine sieve over the meat and serve immediately.