🥩 Veal blanquette

6 servings · prep 30 min · cook 1 h 30

Ingredients

• 1 kg veal (shoulder)
• 3 carrots
• 250 g mushrooms
• 1 onion
• 200 ml cream
• 1 egg yolk
• Flour, butter, bouquet garni

Method

1. Blanch the veal then cook it with carrots, onion and bouquet garni.
2. Make a velouté (butter, flour, stock).
3. Add mushrooms, cream and egg yolk off the heat.
4. Coat the veal with sauce; serve with rice.

Adapted from Cuisine française

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