Blanquette de Veau (French Veal Stew)

Ingredients

• 3 lbs veal shoulder, cut into 2-inch pieces
• 2 onions, quartered
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks
• 1 bouquet garni (thyme, bay leaf, parsley tied together)
• 8 cups water or light stock
• 18 pearl onions, peeled
• 8 oz button mushrooms, halved
• 4 tbsp butter
• 4 tbsp flour
• 3 egg yolks
• 1/2 cup heavy cream
• 2 tbsp fresh lemon juice
• Salt and white pepper

Instructions

1. Blanch Veal: Place veal in cold water, bring to boil. Drain and rinse to remove impurities.
2. Braise: Return veal to clean pot with vegetables, bouquet garni, and fresh water. Simmer gently 1.5 hours until tender.
3. Strain: Remove veal and vegetables, strain and reserve 4 cups cooking liquid.
4. Cook Garnish: Sauté pearl onions and mushrooms in 2 tbsp butter until golden. Set aside.
5. Make Sauce: Melt remaining butter, whisk in flour. Gradually add reserved cooking liquid, whisking until smooth.
6. Finish: Beat egg yolks with cream. Temper with hot sauce, then stir back in. Add lemon juice, season.
7. Combine: Return veal, onions, mushrooms to sauce. Heat gently without boiling.