Blanquette of lamb | Blanquette recipe

Ingredients

• 1.2 kg (2 1/2 pounds) of diced lamb shoulder or breast of 2.5 cm (1 inch)
• Juice of 2 1/2 lemons
• 1 liter (4 cups) of veal or chicken broth
• Salt and pepper
• 1 Spanish onion, stitched with a clove
• 2 carrots
• 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
• 1 herbs bouquet (parsley, bay leaf, and thyme)
• 12 small white onions
• 12 mushrooms
• 15 ml (1 tablespoon) of butter
• 30 ml (2 tablespoons) of all purpose flour
• 2 egg yolks
• 125 ml (1/2 cup) of cooking cream
• 1 pinch of nutmeg
• Fresh chopped parsley