Ingredients:
1.2 kg veal (shoulder, neck, or breast), cut into pieces;
3 carrots, peeled and sliced;
1 large onion studded with a clove;
2 leek whites, cut into chunks;
1 celery stalk (optional but traditional);
250 g button mushrooms (whole or sliced);
30 g butter + 15 g for the mushrooms;
30 g flour
; 1.2 L chicken or veal stock (hot);
150 ml double cream;
2 egg yolks;
1 tbsp lemon juice;
1 bouquet garni (thyme, bay leaf, parsley);
fine salt and freshly ground pepper;
chopped flat-leaf parsley (for serving).
Preparation Steps:
1️⃣ Blanch the meat:
Place the veal pieces in a large pot and cover with cold water.
Bring to a boil, skimming thoroughly. Drain and rinse the meat to remove any impurities.
2️⃣ Cooking with the vegetables
: Return the meat to a clean casserole dish. Add the onion, carrots, leeks, celery, and bouquet garni.
Cover with hot stock, season lightly with salt and pepper. Simmer over low heat for 1 hour 30 minutes to 1 hour 45 minutes, until the meat is tender.
3️⃣ Prepare the mushrooms
In a pan, sauté the mushrooms with 15g of butter, salt and pepper. Set aside.
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