Old-fashioned veal blanquette
Cut the meat into cubes and put in a Dutch oven. Cover with cold water and bring to a boil. Keep boiling for 5 minutes, then drain the meat in a colander.
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Cooking tools:
- Dutch oven
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Pan
- Parchment paper
- Spider strainer
- Roux pan
- Whisk
- Slotted spoon
- Baking dish
- Mixing bowl
- Stove
- Measuring cup
- Ladle
- Brush
- Spoon
Ingredients
- 600 g of veal shoulder
- 1 onion
- 2 carrots
- 1 leek white
- 1 small celery branch
- 1 clove of garlic
- 2 Cloves
- 1 bouquet garni
- Salt
- Pepper
- 2 l of veal broth
- 16 small baby onions
- 20 g of butter
- 1 pinch of salt
- 1 pinch of sugar
- 150 g (The mushrooms of Paris)
- ½ Lemon
- 10 g Of butter
- 40 g Of flour
- 40 g of butter
- 50 cl of broth
- 100 g thick cream
- 1 egg yolk
- 1 tablespoon lemon juice
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