Blanquette de veau

Method

Blanch the cubed veal in boiling salted water for 5 minutes, then drain and rinse. In a large pot, melt 20g butter and gently cook the veal with the quartered onions, carrots, celery, bay leaves and thyme for 10 minutes without browning. Add the stock, bring to a simmer, and cook for 45 minutes until the veal is tender. In a separate pan, sauté the mushrooms and pearl onions in the remaining butter until golden, then add to the veal. Make a beurre manié by mixing the flour with 20g softened butter, whisk this into the stew to thicken it, and simmer for 5 minutes. Whisk the egg yolks with cream and lemon juice, remove the pot from heat, and stir this liaison into the sauce gently without boiling. Season with salt and white pepper, and serve immediately with rice or egg noodles.