Blanquette de veau

Veal poached white, its own broth turned into an Allemande, and nothing in the pot allowed to take colour at any point.

900 g — veal shoulder

120 g — onion

150 g — carrot

100 g — leek, white part

2 pc — clove

1 pc — bay leaf

200 g — button mushrooms

200 g — pearl onions

30 g — butter

30 g — plain flour

2 pc — egg yolk

100 ml — double cream

10 ml — lemon juice

Cover the veal with cold water, bring it slowly to a bare simmer and skim everything that rises for the first ten minutes. This is the step that keeps the dish white.

Add the onion studded with cloves, the carrot, leek and bay. Poach for an hour and a quarter at the gentlest possible heat, never letting it boil.

Cook the mushrooms and pearl onions separately in a little butter, water and lemon, with a lid on and no colour. Ten minutes is enough.

Strain 600 ml of the poaching broth and build a velouté from it with the butter and flour. Finish it as an Allemande with the yolks and cream, holding at 82 °C, and pour it over the veal and vegetables.