Veal Blanquette

Ingredients

• 1 kg Veal (shoulder or leg), cut into 3-4 cm cubes
• 2 Carrots, peeled and roughly chopped
• 2 Leek stalks, white part only, roughly chopped
• 1 Onion, halved and studded with 2-3 cloves
• 1 Bund Herb bouquet (parsley, thyme, bay leaf) tied into a bouquet garni
• 1.5 L Cold chicken broth or water
• 200g Pearl onions (fresh or frozen)
• 250g Mushrooms, halved or quartered
• 50g Butter
• 50g All-purpose flour
• 250 ml Heavy cream
• 2 Egg yolks
• Saft von 1/2 Juice of 1/2 lemon
• nach Geschmack Salt
• nach Geschmack Freshly ground white pepper

Instructions

1. Place the veal in a large pot and cover with cold water or chicken broth. Bring to a boil and skim off any foam that rises to the surface.
2. Add the carrots, leek, studded onion, and bouquet garni. Season with salt and pepper. Reduce heat and simmer, covered, for 1.5 hours, or until the veal is very tender.
3. While the meat is cooking, prepare the pearl onions and mushrooms. In a separate pan, sauté the pearl onions in a little butter until lightly caramelized. Add the mushrooms and cook until tender. Set aside.
4. When the veal is cooked, remove the meat from the pot and keep warm. Strain the broth through a fine-mesh sieve, discarding the vegetables and bouquet garni. Measure out about 600 ml of the clear broth.
5. In a clean saucepan, melt the remaining butter. Add the flour and cook, stirring constantly, for 2 minutes to make a light roux. Gradually whisk in the measured broth until a smooth sauce forms. Bring to a boil and stir until thickened.
6. In a small bowl, whisk together the cream and egg yolks. Slowly whisk a ladleful of the hot sauce into the egg yolk-cream mixture (temper), then gradually whisk the mixture back into the sauce in the pot, stirring constantly. Do not boil at this point, or the egg yolks will curdle.
7. Add the lemon juice, veal, pearl onions, and mushrooms to the sauce. Gently heat through, do not boil. Season with salt and white pepper to taste.
8. Serve immediately, traditionally with rice or potatoes.

Nutrition