Veal Blanquette

Instructions

1. 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. 2

   Pierce the onion with the cloves. Using butcher’s twine, tie the parsley and thyme together with the bay leaf.

3. 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. 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. 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. 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. 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.