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Before starting this Veal Blanquette recipe, make sure you have organised all the necessary ingredients.
Place the meat pieces in a stewpot.
Moisten with cold water until totally immersed.
Blanch the meat for 5 minutes.
Refresh in cold water and drain.
In a separate stewpot, place the meat.
Moisten with 2 litres of cold water. (Water can be replaced by veal stock.) Season with salt.
Add the vegetables and bouquet garni. Bring to a boil and skim. Cook for about 1 hour.
Peel the pearl onions.
Place them in a sauté pan. Add a knob of butter, a small amount of sugar, salt and cold water (make sure the onions are immersed all the way through). Bring to medium heat.
When the butter is melted and the water comes to the boil, make a lid with greaseproof paper and place it over the onions. Cook on low heat until the evaporation is complete. Remove the paper lid and remove from heat. The onions should not be brown. Maintain warm in the oven.
Clean the mushrooms. Cut them into coarse dices and cook in a small sauté pan, together with the juice of half a lemon, a pinch of salt, 20 grams of butter and 10 cl of water.
Cover with a lid made of greaseproof paper.
For the sauce: Prepare a white roux. Melt the butter in a saucepan.
When the butter starts sizzling, add the flour.
Combine with a whisk and cook for 2-3 minutes. The white roux should not brown.
Decant the meat...
... and transfer to a separate recipient.
Filter the cooking juice and add 1.5 litres to the cold white roux.
Combine with a whisk on medium heat until thick.
In a bowl, place the egg yolks and crème fraîche to prepare a liaison. Combine well with a whisk.
Away from the heat, pour the liaison gradually to the boiling sauce, stirring continuously. Season to taste.
Add the mushrooms and glazed onions to the meat.
Strain the thickened sauce through a chinois and pour it over the meat.
Combine the ingredients gently. This dish should be served hot, preferably with a rice pilaf.