Blanquette De Veau Recipe

• 3 lb Veal, cut into 2-inch cube
• 1 Clove
• 2 Carrots
• 1/2 lb Mushrooms
• 1 Onion
• 18 White/pearl onions, peeled
• Herbs: 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf
• 2 Egg yolks
• 1 Lemon juice
• Butter as needed
• 1/2 Cup whipping cream
• Salt and peeper to taste
• Oil as needed
• Water as required

• Wash and cut the veal into 2-inch cubes and stick the onion with a clove.
• Tie together the thyme, bay, celery, and parsley.
• Melt 3 tbsp butter with oil in a dutch oven or casserole and add the veal to it.
• Cook it until brown on all sides.
• Combine the carrots, onion, herbs and salt with it, mix well.
• Add water to cover the meat and cook on high flame, bring it to a boil.
• Decrease the heat, cover and simmer for about 45 minutes.
• Clean the mushrooms cut them into quarters and peel the white pearl onions.
• Melt 3 tbsp butter in the skillet and sauté the mushrooms, salt and pepper in it until light brown.
• Take out the mushrooms from it and add 2 tbsp butter in the skillet.
• Fry the onions in it for about 1 or 2 minutes.
• Place the mushrooms back to the skillet and keep warm.
• Combine the egg yolks with the cream and half of the lemon juice in a bowl, mix well.
• Remove the mushrooms, meat and onions and put them in a serving dish.
• Pour the cream with the egg-yolk in the meat juice in the casserole and cook on very low flame for about 10 minutes, do not boil it.
• Now pour this sauce over the meat in the dish.
• Add the lemon juice, salt and pepper if needed.