Old-fashioned veal blanquette

Cut the meat into cubes and put in a Dutch oven. Cover with cold water and bring to a boil. Keep boiling for 5 minutes, then drain the meat in a colander. Rinse with cold water.

Peel the onion and prick with the cloves. Cut the carrots into slices. Split the leek lengthwise and wash under cold water to remove all traces of soil.

Put the meat back in the pot. Add onion, carrots, leek, celery, garlic and bouquet garni. Pour the broth, then season with salt and pepper.

Bring to a boil and skim if necessary. Cover and simmer for 1h30 over low heat.

(Preparation of baby onions)

Peel and wash the baby onions. Put them in a pan and half cover with cold water. Add the butter as well as the salt and the sugar.

Cut out a disc of parchment paper of the same diameter as the pan and pierce it in the middle. Cover the onions with this leaf. Cook over low heat until the liquid is evaporated.

(Preparation of Paris mushrooms)

Clean the mushrooms with a brush and slice. Put them in a small pot of cold water and add butter, lemon juice and a pinch of salt.

Simmer for 15 minutes. Drain with a skimmer and set aside.

(Preparation of the sauce)

In another saucepan, melt the butter and pour in the flour to make a roux. Stir and cook for 2 minutes, stirring constantly.

Take 50 cl of the cooking broth from the stew and pour it gradually, still stirring with a whisk. Cook for a few minutes until you have a thick sauce. Salt and pepper.

(Finish)

Drain the meat with a slotted spoon and put in a casserole. Pour the sauce, the baby onions and the mushrooms. Heat a few minutes over low heat mixing.

In a bowl, mix the thick cream and egg yolk with a whisk. Remove the casserole from the heat and add this connection. Mix and heat over low heat. Ajouter le jus de citron…

Add the lemon juice…