Blanquette de Veau

Ingredients

• 2.5 lbs veal shoulder, cubed
• 2 carrots, sliced
• 1 onion studded with a clove
• 1 leek, halved
• 1 bay leaf
• 2 sprigs thyme
• 4 tbsp butter
• 4 tbsp flour
• 2 egg yolks
• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 8 oz button mushrooms

Instructions

1. 1Blanch veal in boiling water 2 minutes, then drain and rinse.
2. 2Simmer veal with carrots, onion, leek, bay leaf, and thyme until tender, about 1 hour.
3. 3Strain and reserve the cooking broth; discard the aromatics.
4. 4Melt butter, whisk in flour, and gradually whisk in the reserved broth to make a velouté.
5. 5Sauté mushrooms and add to the sauce along with the veal.
6. 6Whisk egg yolks with cream, temper with hot sauce, then stir back into the pot without boiling.
7. 7Finish with lemon juice and serve over rice.

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