Blanquette De Veau

Serving: 530 g

Ingredients

• veal190 g
• carrot70 g
• onion60 g
• mushrooms80 g
• heavy cream50 g
• eggs20 g
• white rice60 g

Recipe steps

1. Cover the veal with cold water, bring it slowly to a simmer and skim the greyish foam off carefully.
2. This is a white stew: the meat is never browned, and the sauce takes its colour from cream alone.
3. Add the carrot, onion and aromatics and poach gently for an hour and a half.
4. Cook the mushrooms separately and strain the broth, then thicken it and finish off the heat with cream beaten into the egg yolk.
5. Fold the meat back in and serve with rice. Do not boil it after the liaison goes in or it will split.

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