Blanquette de Veau

Ingredients

• veal shoulder, in 4 cm chunks1.2 kg
• yellow onion, studded with 2 cloves1
• carrots, chunked3
• leek, white only, chunked1
• bouquet garni (thyme, parsley stems, bay leaf)1
• whole peppercorns6
• dry white wine200 ml
• button mushrooms, quartered300 g
• pearl onions, peeled200 g
• unsalted butter60 g
• all-purpose flour40 g
• heavy cream200 ml
• egg yolks2
• lemon juice1 tbsp
• flat-leaf parsley, chopped2 tbsp
• kosher salt and white pepperto taste

Steps

1. 1

   Parboil and rinse the veal.

   Place veal in a pot, cover with cold water, bring to a boil, and skim the grey scum for 3 minutes. Drain and rinse the veal.

2. 2

   Return veal and add aromatics.

   Return veal to the cleaned pot. Add clove-studded onion, carrots, leek, bouquet garni, peppercorns, and wine. Cover with cold water by 2 cm.

3. 3

   Poach the veal gently.

   Bring to a bare simmer and poach for 75 minutes, never letting it boil, until veal is fork-tender.

4. 4

   Sweat pearl onions.

   Meanwhile, sweat pearl onions in 20 g butter with a splash of water and a pinch of sugar for 12 minutes until glazed and tender. Set aside.

5. 5

   Sauté mushrooms until golden.

   Sauté mushrooms in another 20 g butter over high heat for 5 minutes until golden. Set aside.

6. 6

   Strain veal and reserve broth.

   Strain the veal, reserving 800 ml of the cooking broth. Discard aromatics; keep veal and chunked vegetables warm.

7. 7

   Make a white roux.

   In a clean saucepan melt remaining 20 g butter, whisk in flour, and cook for 2 minutes without coloring to make a white roux.

8. 8

   Whisk in broth and simmer.

   Whisk in the reserved broth and simmer for 8 minutes until the sauce coats a spoon.

9. 9

   Make the cream and egg yolk sauce.

   In a bowl, whisk cream with egg yolks and lemon juice. Temper with a ladle of hot sauce, then return to the pan off heat, whisking until silky. Do not boil.

10. 10

    Fold in ingredients and serve.

    Fold in veal, mushrooms, and pearl onions. Warm through gently, season with salt and white pepper, and finish with parsley. Serve over rice pilaf.