Recipe Veal blanquette

1. Cut the meat into large cubes, place it in a casserole dish, cover with cold water and carry at bait.
2. Peel and cut the carrots into rings, peel and cut the onions into quarters. Pour everything, as well as the bouquet garni, in the casserole dish. Salt, pepper. Cook bubbles for 1:30 a.m. to 10 a.m.
3. Remove the mushrooms from their earthy foot. Rinse them and cut them into pieces. Add them to the contents of the casserole dish and continue cooking for about 20 minutes.
4. Remove the bouquet garni. Distribute the meat and vegetables without delay in the terrines and complete with the cooking broth to 2 cm from the edge. Close and proceed immediately to heat treatment, for 2 hours to 1200 ° C.
5. When serving, reheat the contents in a casserole dish. Prepare the sauce by mixing in a saucepan, with sweet feu, butter and flour until you get a blonde shade. Add 2 or 3 ladles of broth. Simmer for 10 minutes. In a large bowl, beat the egg yolk, lemon juice and crème fraîche. Pour the contents of the pan there without ceasing to whisk. Add everything to the casserole dish, mix and stop cooking.

For the record ... in history the veal blanquette comes from the remains of roast veal. The name of the veal blanquette comes from the color of the meat and its sauce which will become in the 18th century a real family culinary tradition. You should also know that the place of the recipe for the veal blanquette in the menu was fluctuating, starter or flat of resistance according to the eras and the garnishes. The veal blanquette has then become a whole dish which is now served in the best restaurants in Paris.