Traditional Veal Blanquette
Tender meat that falls apart with a fork, coated in a smooth, velvet-like ivory sauce. The lemon's acidity balances the rich cream, while the scent of thyme and bay leaf fills the pot.
- Time: 120 min
- Servings: 4
Source: FoodCraft
Ingredients
- Veal shoulder, cut into large cubes
- Carrot, sliced
- Onion, peeled
- Clove, studded into the onion
- Leek, white part only, sliced
- Button mushroom, quartered
- Dry white wine
- Minimum butter sweet
- Wheat flour
- Cream
- Egg, yolks only
- Lime juice
- Thyme
- Bay leaf
- Gray sea salt
- White pepper ground