French cuisine · Meat & Kebab

Blanquette de Veau

Veal ragout in a light cream sauce with mushrooms.

Ingredients · for 4 servings

• 800 g veal
• Mushrooms, pearl onions
• Carrots
• Cream, egg yolk
• Rice

Instructions

1. Cut the veal into 3 cm cubes and cook in broth with the carrots at gentle heat for about 1.5 hrs; save the broth.
2. Quarter the mushrooms and sweat with the pearl onions in butter.
3. Thicken a light sauce from some broth and a roux and refine with cream.
4. Stir the egg yolk with a little cream and stir in – don't boil anymore, or it will curdle; season with salt and a little lemon.
5. Put the meat and mushrooms into the sauce and heat through.
6. Serve with rice.