Blanquette de Veau | La Cucina Grandinetti

Ingredients

• 3 pounds of veal stew meat (shoulder cut), cut into 2-inch pieces
• 5-6 cups cold white stock or chicken broth
• 1 large onion cut in half and studded with 1 to 2 cloves
• 1 large carrot, peeled and quartered
• 1 bouquet garni (combination of 2 stalks celery, bay leaf, peppercorns, fresh parsley and thyme)
• Salt
• 18 to 24 white pearl onions
• 1/2 cup white wine or stock dipped from the simmering veal casserole
• 1/4 teaspoon salt
• 1 tablespoon butter
• Small herb bouquet (combinations of parsley, thyme, bay leaf)
• 4 tablespoons butter
• 5 tablespoons flour
• 3-1/4 cups veal cooking stock
• 18 to 24 small white button mushrooms
• 1 tablespoon lemon juice
• salt and white pepper
• 1 to 2 tablespoons lemon juice
• 2 tablespoons cream or stock
• 3 egg yolks
• 1/2 cup whipping cream
• 2 tablespoons minced parsley
• Juice of 1/2 lemon