Classic white veal stew in a creamy velouté sauce with carrots and mushrooms.
Cut into 4cm chunks
Peeled and halved
For liaison
Place veal in cold water, bring to the boil and blanch for 3 minutes. Drain and rinse under cold water.
💡 Blanching removes impurities for a cleaner, whiter sauce.
Return veal to a clean pot with carrots, leek, onion and bouquet garni. Cover with cold water, bring to a gentle simmer and cook 1.5 hours.
Strain the cooking liquor. Make a velouté with butter, flour and 600ml of the strained stock.
Whisk cream and egg yolks together. Off heat, stir liaison into the sauce. Add lemon juice and veal. Serve with pommes purée.
💡 Do not reboil after adding the liaison — the eggs will scramble.