Blanquette de veau EN

• Cut the meat into cubes. Make sure they are all about the same size.
• Put the meat in a stockpot and pour in cold water until the meat is covered. Bring to a boil and simmer for 5 minutes. Pour off and rince with cold water.
• Peel the onion and stick the cloves in it. Cut the carrot and the celery into slices.
• Return the meat to the stockpot and add the onion, carrots, celry, garlic and herbs.
• Pour in the veal stock and very generously salt and pepper. Bring to a boil . If nececarry, skim the surface.
• Put the lid on the pot, reduce the heat and let it simmer for an hour and a half.
• Cut the mushrooms into thick slices and fry them briefly in butter, until they are light brown coloured.
• Drain the meat after cooking. Catch the sauce into a bowl.
• Remove the vegetables and the herbs.
• Cover the meat with foil, to keep warm.

Sauce

• Melt the butter in a pan over low heat. Add the flour and stir gently for 2 minutes to cook the flour. Slowly add the sauce and stir firmly to make a smooth sauce. Heat a few minutes to cook. Add the mushrooms and the cream. Taste well and bring to the taste if necessary. Add some lemon juice. Do not boil after adding the cream.