Main course

Blanquette de Veau

Tender veal and mushrooms in a pale cream sauce thickened with roux and an egg-cream liaison.

What you’ll need

• veal shoulder: 1400 g
• chicken stock: 1400 ml
• carrots: 350 g
• button mushrooms: 400 g
• heavy cream: 300 ml
• butter: 70 g
• flour: 60 g
• egg yolk: 1 pc
• onion: 200 g
• leek: 150 g
• lemon juice: 30 ml
• salt: 14 g
• white pepper: 3 g
• bay leaves: 2 pcs
• thyme: 6 g

How to make it

1. Cut the veal into 4 cm cubes. Cover with the cold stock, bring slowly to a gentle simmer, and skim. Add the onion, leek, carrots, thyme, bay leaves, 10 g salt, and white pepper.

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