Blanquette de veau

Method

1. 1 Put the veal in a pot of cold water, bring to a boil, then skim off the foam to make the broth clear.
2. 2 Add the carrots, onions, leeks, and bay leaves, and simmer for 90 minutes.
3. 3 Sauté the mushrooms with butter for 5 minutes, then set aside.
4. 4 Make a roux with butter and flour, then add the broth and stir until the sauce thickens.
5. 5 Beat the egg yolks with the fresh cream, gradually adding them to the sauce, making sure not to let it boil.
6. 6 Add the meat and mushrooms to the sauce, season with salt, and serve with rice or bread.

With an appliance

• Oven 2 hr 30 min

  Replace step 2: cover the cast iron pot and simmer the veal and vegetables on the middle rack of the oven at 160 degrees for 75 minutes; steps 4–5 are still done on the stovetop and do not boil after adding the egg yolks and cream.