Classic Veal Blanquette

Instructions

1. Place the meat in a large pot. Cover with cold water. Bring to a boil and cook for 3 minutes. Drain the meat. Rinse under cold water. Drain well. Wash out the pot. Return the meat to the clean pot.
2. On a work surface, prick the onion halves with the cloves.
3. Add the onion to the pot of meat along with the carrots, celery, garlic, thyme, bay leaves and water. Season with salt and pepper. Bring to a boil. Cover and simmer for 2 hours or until the meat is very tender.
4. Meanwhile, in a skillet over medium heat, cook the mushrooms in 2 tbsp of the butter for 5 minutes or until lightly browned. Season with salt and pepper. Set aside in a bowl.
5. In the same skillet, melt 2 tbsp of the butter. Add the pearl onions. Cover and cook for 5 minutes or until tender. Season with salt. Set aside with the mushrooms.
6. Using a slotted spoon, remove the meat from the pot and set aside on a plate. Remove and compost the aromatics (see note).
7. Strain the broth through a sieve set over a bowl or large measuring cup.
8. In a large, deep skillet or in another pot over medium heat, melt the remaining butter. Add the flour and cook for 1 minute while whisking. Add 4 cups (1 litre) of the strained broth. Bring to a boil while stirring. Cook for 2 minutes or until the mixture thickens. Season with salt and pepper.
9. In a bowl, whisk together the cream and egg yolks.
10. Over low heat, add the cream mixture to the thickened sauce. Simmer, without letting it boil, until the sauce is thick enough to coat the back of a spoon. Adjust the seasoning. Return the meat to the sauce. Mix well to coat the meat with the sauce. Top with the mushrooms and pearl onions. Sprinkle with the chives.
11. Place the veal blanquette at the centre of the table. Serve with rice or egg noodles, if desired.