Cut veal into chunks, cover with cold water, bring to a boil, skim, then drain. Cut veal into chunks, cover with cold water, bring to a boil, skim, then drain.
Step 2
Refill with clean water, add vegetables and bouquet garni. Simmer gently 1h45–2h until tender.
Step 3
Sauté mushrooms in butter.
Step 4
Make a roux: melt butter, add flour, then whisk in 1 L of strained broth to make a creamy sauce.
Step 5
Off the heat, mix in cream, egg yolks, and lemon juice. Season.
Step 6
Add veal and mushrooms back in, heat gently without boiling. serve with rice or Tagliatelle 🍚
This dish is special because...
My version of Blanquette de veau. An 18th-century Parisian icon 🇫🇷 creamy veal blanquette, pure comfort and elegance on a plate (not Kosher).
