Veal Blanquette

Instructions

1. Prepare the veal stock
   Place veal cubes in a large Dutch oven and cover with cold water. Bring to a simmer, then drain and rinse the veal. Return the veal to the clean pot and add the carrot, onion with cloves, bouquet garni, celery, and 8 cups of cold water. Bring to a gentle simmer, skimming any foam that rises to the surface.
2. Simmer the veal
   Cover partially and simmer gently for about 1 hour and 30 minutes, or until the veal is tender when pierced with a fork. Remove the veal with a slotted spoon and set aside. Strain the cooking liquid and reserve 4 cups for the sauce.
3. Prepare the vegetables
   While the veal is cooking, melt 1 tablespoon of butter in a skillet over medium heat. Add the pearl onions and cook until lightly golden, about 5 minutes. Add 1/4 cup of water, cover, and simmer until tender, about 15 minutes. Remove and set aside. In the same skillet, add another tablespoon of butter and sauté the mushrooms until they release their moisture and begin to brown, about 5-7 minutes. Set aside with the onions.
4. Make the white sauce
   In a clean saucepan, melt the remaining tablespoon of butter over medium heat. Add the flour and stir continuously for 2 minutes to make a roux, without letting it brown. Gradually whisk in the reserved cooking liquid and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Prepare the liaison
   In a bowl, whisk together the egg yolks and cream. Gradually add about 1 cup of the hot sauce to the egg mixture, whisking constantly to temper the eggs. Then pour this mixture back into the saucepan with the remaining sauce, whisking continuously.
6. Finish the blanquette
   Heat the sauce gently (do not boil or the eggs will curdle). Add the veal, mushrooms, and pearl onions to the sauce. Season with salt and white pepper to taste. Add the lemon juice and stir gently to combine. Heat through for about 5 minutes.
7. Serve
   Transfer to a serving dish, sprinkle with fresh chopped parsley. Traditionally served with steamed rice or boiled potatoes.