Traditional Veal Blanquette Recipe | Cruise Scoop

Ingredients

• 2.2 pounds veal shoulder, cut into 1½ inch cubes
• 1 large onion, peeled, left whole, studded with 2 cloves
• 2 carrots, peeled
• 1 piece celery
• 1 leek, white part only
• 1 bouquet garni, 2 cloves
• 8 whole black peppercorns
• Rock salt, to taste
• 24 small pearl onions, peeled
• Broth from the veal
• 8 to 9 ounces small button mushrooms, quartered
• 1 lemon
• 1 tablespoon of sugar
• 2 tablespoons butter
• Broth from the onions and mushrooms
• 1 ¼ cups heavy cream
• 2 free-range egg yolks
• ½ cup flour
• ½ cup butter
• Fleur de sel and freshly ground black pepper