Name: Classic Veal Blanquette
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6 serving(s)
Ingredients: 3 lb (1.4 kg) boneless veal blade roast or veal shoulder, cubed; 1 onion, halved; 4 cloves; 2 carrots, each cut into 3 pieces; 2 celery stalks, each cut into 3 pieces; 4 garlic cloves, halved; 4 thyme sprigs; 2 bay leaves; 10 cups (2.5 litres) water; 1/2 lb (225 g) white mushrooms, quartered; 1/2 cup (115 g) butter; 2 packages (175 g each) small white pearl onions, peeled (see note); 6 tbsp (60 g) unbleached all-purpose flour; 3/4 cup (180 ml) 15% cooking cream or 35% cream; 2 egg yolks; 2 tbsp chives, finely chopped, for serving

Note from Ricardo

To easily peel the onions, blanch in boiling water for 2 minutes. Drain and rinse under cold water. Drain again and peel. Compost the peels.

You can keep the carrots for serving, if desired. Cut them into small, angled pieces and add back into the sauce at the same time as the meat in step 10.

Classic Veal Blanquette

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Preparation

Note from Ricardo

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