Veal Blanquette with Chanterelles and its Rice Duo - Heriztage

Ingredients

• 600 g of veal for blanquette
• 3 leeks
• 4 carrots
• 1 small packet of dried chanterelles
• 250 g of Camargue IGP whole long-grain rice duo Hériztage
• 1 large shallot
• 1 onion
• 2 garlic cloves
• 1 egg yolk
• 200 ml dry white wine
• A bouquet garni
• 40 g of flour
• 40 g of butter
• 200 ml heavy cream
• Salt, pepper
• Olive oil