Today’s dish is Blanquette De Veau, served with baby boiled potatoes.
Takes a lot of time, but it is worth sacrificing because the veal melts in the mouth.
First put the veal in a large saucepan, cover with cold water and bring to a boil. Drain, return to the pan and add brown stock, onion, garlic, carrot, leek, celery stalk and bay leaf. Simmer for around an hour. When veal is tender strain, reserved liquid and throw away the vegetables.
Next heat the butter, stir in the flour to make a roux. Add cooking liquid and cook for around 10 minutes. To finish add lemon juice, quickly stir in the egg yolk and cream, then add the veal and serve.