Blanquette de Veau

Ingredients

• 1kg Veal breast, cut into 1.5in cubes
• 1 Onion, Large cut in half
• 2 Cloves
• 2 Carrots, peeled and cut into rounds
• 1 Leek, whites only
• 1 Bouquet garni (Bundle of 1 sprig flat leaf parsley, 1 sprig thyme, 1 bay leaf and leek green)
• Salt to taste
• 24 Cocktail onions, peeled
• 9oz Button mushrooms, cleaned and halved
• Veal cooking liquid
• Cooking liquid from the onions and mushrooms
• 1 1/3 Cups Double cream
• 2 Egg yolks
• 2 Tbsp Creme fraiche
• Salt + Black pepper
• 1kg Fingerling potatoes, washed
• 2 Tbsp Italian parsley, chopped
• Olive oil