Blanquette de Veau with Mushrooms, Pearl Onions and Lemon Cream

What you need

• 1.5 kg (3 lb) veal shoulder, or breast, cut into 4 cm pieces
• 3 carrots, cut into 4 cm pieces
• 1 onion, peeled and halved
• 2 whole cloves, pushed into the onion
• 1 bouquet garni, bay leaf, thyme and parsley stems tied together
• 2 tsp salt, plus more to taste
• 250 g (9 oz) small button mushrooms, wiped clean
• 200 g (7 oz) pearl onions, peeled
• 20 g (1 1/2 tbsp) unsalted butter, for the garnish
• 70 g (5 tbsp) unsalted butter, for the roux
• 70 g (1/2 cup) all-purpose flour
• 3 large egg yolks
• 150 ml (2/3 cup) heavy cream
• 1 tbsp lemon juice
• 1/4 tsp white pepper

Method

Restated from the original video

1. 1

   Put the veal in a large pot and cover with cold water by 3 cm (1 in). Bring slowly to a boil.

2. 2

   Skim the grey foam off the surface for the first 5-10 min.

3. 3

   Add the carrots, the onion pushed with cloves, the bouquet garni and 2 tsp salt. Lower the heat to a gentle simmer, partly cover, and cook 1 hour 15 min, until the veal is tender when pierced.

4. 4

   In a small pan, combine the mushrooms, pearl onions, 20 g butter, a pinch of salt and 100 ml of water. Cover and cook gently for 20 min without browning.

5. 5

   Lift the veal and carrots into a bowl with a slotted spoon. Discard the onion and bouquet garni. Strain the cooking liquid and measure out 1 l.

6. 6

   Melt 70 g butter in the clean pot over medium-low heat. Stir in the flour and cook 2 min, keeping it white.

7. 7

   Whisk in the hot liquid a ladle at a time until smooth. Simmer 15 min, stirring now and then, until the sauce is glossy and lightly thickened.

8. 8

   Return the veal and carrots to the pot, along with the mushrooms and pearl onions and their juices. Warm through over low heat for 5 min and season with the white pepper and more salt.

9. 9

   Whisk the yolks, cream and lemon juice in a bowl. Whisk in 2 ladles of hot sauce, one at a time.

10. 10

    Take the pot off the heat and stir in the yolk mixture. Return to very low heat for 2-3 min, stirring, and do not let it boil or the yolks will curdle.

11. 11

    The yolks are only warmed by the sauce, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

12. 12

    Serve at once in warm bowls.

Imported from aftouch-cuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.