White veal blanquette (blanquette de veau)

Method

1. 1

   Frying the onions

   Melt the butter in a large pan and fry the pearl onions over a low heat until golden.

   8 min
2. 2

   Warming the meat

   Add the veal and warm it through only, without browning, so that it stays pale.

   5 min
3. 3

   Adding the liquid and simmering

   Pour over the white wine, top up with enough water to cover, then add the carrots, parsnips, leeks, garlic and the bouquet garni. Season with salt and pepper, and simmer gently with the lid on until tender.

   150 min
4. 4

   Frying the mushrooms

   In a separate frying pan over a high heat, fry the quartered mushrooms in butter, then set them aside.

   5 min
5. 5

   Making the sauce base

   Strain the cooking liquor and measure out about 5 decilitres. Make a roux with butter and flour, then gradually whisk in the liquor and cook until thickened.

   5 min
6. 6

   Thickening with egg

   Beat the egg yolks with the cream and lemon juice until smooth, then slowly whisk in some of the sauce so that it does not curdle.

   3 min
7. 7

   Assembling

   Return the meat and mushrooms to the sauce and warm gently, taking care not to let it boil.

   3 min
8. 8

   Serving

   Serve with white rice, which should be cooked separately.

   15 min