Veal blanquette
Gourmand Asia recommends you to cook this traditional French recipe of veal stew.
1. Wash and slice the leek. Peel and wash the carrots and cut into slices. Peel the onion and prick with the clove.
2. Heat the butter and oil in a pot. Place and cook the veal pieces without browning. Salt and pepper. Sprinkle with flour. Cook for 2 minutes, stirring with a wooden spoon. Pour the white wine and add hot water, so as to cover the meat. Add the carrots, leek, onion and bouquet garni. Cover and cook for 1 hour 15 minutes.
3. Remove the veal from the pot and set aside in a bowl. Strain the broth and put it back over the heat for a few minutes, so it reduces slightly.
4. In a bowl, mix the egg yolks with the cream. Stir in the lemon juice. Season. Pour the mixture into the broth, whisking constantly, over low heat. Add the meat back to the pot and reheat for a few minutes. Decorate with a few sprigs of thyme and serve immediately.
Our cooking tip: Accommodate the veal stew with mushrooms and rice or boiled potatoes.
