Ingredients:
1 1⁄2lb (675g) boneless veal shoulder,
cut into 2in (5cm) pieces
2 onions, chopped
2 carrots, chopped
2 tbsp fresh lemon juice
1 bouquet garni (6 parsley stalks, 1 celery rib,
1 bay leaf, 5 black peppercorns,
3 fresh thyme sprigs, tied in cheesecloth) salt and freshly ground black pepper
6 tbsp butter
16 white pearl onions, peeled
8oz (225g) cremini mushrooms, quartered
2 tbsp all-purpose flour
3 tbsp heavy cream
1 large egg yolk chopped parsley, to garnish

Method:
1 Combine the veal, onions, carrots, lemon juice, and bouquet garni in the casserole and season with salt and pepper. Add enough water to cover. Bring to a boil over medium heat. Reduce the heat to low and simmer about 1 hour, or until the meat is tender.

2 Meanwhile, melt 2 tbsp of the butter in a frying pan over medium heat. Add the pearl onions and cook, stirring occasionally, about 5 minutes, until lightly browned. Add 2 tbsp of the remaining butter and the mushrooms. Cook, stirring occasionally, for 5 minutes, or until the mushrooms are tender.

3 Strain the stew, reserving 21⁄4 cups of the cooking liquid. Add the meat and vegetables to the mushroom mixture and cover.

4 Melt the remaining butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Whisk in the cooking liquid. Bring to a boil, whisking often.

5 Whisk the cream and egg yolks in a bowl, and gradually whisk in 1 cup of the sauce. Return to the saucepan. Pour the sauce over the meat and heat without boiling, stirring gently. Sprinkle with the parsley and serve hot. good wIth Steamed rice.

Blanquette de veau recipe