Blanquette de veau à l'ancienne

Place the veal in a large pot and cover with cold water. Bring to a boil, then skim off any impurities that rise to the surface. This step is crucial for a clean-tasting broth.

Add the quartered onions (studded with cloves of garlic and bay leaves), carrots, leek, and thyme to the pot. Ensure everything is submerged.

Bring the pot back to a simmer over medium heat. Cook for 1.5 to 2 hours, or until the veal is tender. Skim occasionally if needed.

In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly to avoid browning.

Gradually whisk in about 200ml (about 1 cup) of the strained veal broth into the roux. Continue whisking until smooth and thickened.

In a small bowl, whisk the egg yolk with the lemon juice and heavy cream. Gradually whisk a ladleful of the hot sauce into the egg yolk mixture to temper it, then slowly pour the tempered mixture back into the saucepan with the rest of the sauce, whisking constantly.

Cook the sauce over low heat, stirring constantly with a whisk, until it thickens slightly. Do not let it boil, or the egg yolk will curdle. Season with salt and pepper to taste.

Once the veal and vegetables are cooked, strain the broth through a fine-mesh sieve into a clean bowl. Discard the cooked vegetables and aromatics.

Add the sliced mushrooms to the pot with the cooked veal. Simmer for about 20 minutes, or until the mushrooms are tender.

Pour the finished sauce over the veal and mushrooms in the pot. Stir gently to combine. Heat through gently over low heat for 5-10 minutes, without boiling.

Serve the blanquette de veau hot, garnished with fresh chives or parsley. It is traditionally served with rice or potatoes.