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. Rinse under cold water and drain well. Wash out the pot. Return the meat to the pot.
2. Pierce the onion with the cloves. Using butcher’s twine, tie the parsley and thyme together with the bay leaf.
3. Add the clove-studded onion to the pot with the meat along with the bouquet garni (the bundle of parsley, thyme and bay leaf), carrots, celery, garlic and chicken broth. Bring to a boil, reduce the heat and simmer gently, uncovered, for 1 hour 10 minutes or until the meat is tender but doesn’t fall apart.
4. Meanwhile, in a non-stick skillet over medium-high heat, cook the onions and mushrooms in 2 tbsp of the butter until they are starting to brown. Set aside.
5. In a sieve placed over a bowl or a large measuring cup, strain the broth. You will need 4 cups (1 L) of liquid, so add water to the broth as needed. Compost the vegetables and aromatics. Wash out the pot.
6. In the cleaned pot, melt the remaining butter over medium heat. Add the flour and cook for 1 minute, whisking constantly. Gradually whisk in the broth. Bring to a boil while whisking constantly and simmer until the sauce thickens. Add the meat, mushrooms and onions to the pot. Simmer for 5 minutes or until the onions are tender. Remove from the heat.
7. In a small bowl, combine the cream and egg yolk. Drizzle the egg mixture into the blanquette, whisking constantly (see note). Adjust the consistency of the blanquette by adding a small amount of water, as needed. Serve with rice, if desired.