Veal Blanquette
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INGREDIENTS 1 pound veal shoulder 1 pound breast of veal About 3 cups water Bouquet garni, made with 2 stalks celery, 1 sprig thyme, and ¼ bay leaf, tied together 3 carrots, peeled and cut into thick sticks 12 baby onions, peeled 3 peppercorns 1 teaspoon coarse salt 4 tablespoons butter 3 tablespoons flour 2 egg yolks 6 tablespoons heavy cream 1 tablespoon lemon juice Pepper 1 tablespoon chopped parsley Cut the veal into pieces about the size of an egg. Place in a pot, add the water (the meat should be almost, but not quite, covered by the water), and bring to a boil, skimming off any foam that rises. Add the bouquet garni, along with the carrots, onions, peppercorns, and salt as soon as the water comes to a boil. Cover the pot, and simmer slowly for 1 hour. Lift the meat and vegetables out of the pot with a slotted spoon, place in a serving dish, and keep warm while making the sauce. Discard the bouquet garni. In a saucepan, melt the butter, then stir in the flour. When the mixture is smooth, (do not allow to color), add the cooking liquid from the veal, little by little, whisking constantly. Once all the liquid has been added, bring to a boil and boil rapidly for 2 to 3 minutes to thicken the sauce, then remove the pot from the heat. In a mixing bowl, whisk together the egg yolks and cream. Ladle in a little of the hot sauce, whisking constantly. Add the lemon juice, then pour back into the pot, stirring constantly. The sauce should be very hot but not boiling. Add a little pepper, pour the sauce over the meat and vegetables, sprinkle with parsley, and serve immediately. Serves 4