Blanquette de Veau Classique (Creamy Veal Stew)

• 900 g Veal shoulder, boneless
• 1.2 liters Chicken stock
• 2 medium Carrot
• 250 g Fresh pearl onion
• 2 Bay leaves
• 4 sprigs Fresh thyme
• 2 tsp Fine sea salt
• 250 g Button mushrooms
• 60 g Unsalted butter
• 45 g Plain flour
• 200 ml Double cream
• 2 Egg yolk
• 1 Lemon

1. Cut the veal into large, even chunks. Peel and thickly slice the carrots. If needed, peel the pearl onions and set aside.
2. Put the veal in a dutch oven and pour over the chicken stock. Add the carrots, bay leaves, thyme and 1 tsp of the fine sea salt, then bring just to a gentle simmer. Skim any foam from the surface for a clean, pale broth.
3. Cover partially and simmer very gently for 60 to 75 minutes, until the veal is tender but still holding its shape. Keep the heat low so the liquid barely trembles. While it cooks, wipe and halve any large mushrooms.
4. Using a slotted spoon, lift the veal and carrots into a warm bowl. Strain the cooking liquor into a saucepan and return 900 ml to the pan (top up with a little more from the strained liquor if needed). Discard the bay leaves and thyme.
5. Melt 30 g of the unsalted butter in the dutch oven over medium heat. Add the pearl onions and cook for 6 to 8 minutes, turning often, until lightly golden. Tip them into the bowl with the veal.
6. Melt the remaining 30 g unsalted butter in the dutch oven. Add the mushrooms and cook for 5 to 7 minutes until they have released their liquid and are lightly coloured, then add them to the veal.
7. In the saucepan with the measured cooking liquor, whisk in the plain flour and simmer for 8 to 10 minutes, whisking often, until the sauce is smooth and lightly thickened. Keep it at a gentle simmer to cook out the flour. Taste and season with the remaining 1 tsp fine sea salt if needed.
8. In a bowl, whisk together the double cream and egg yolks. Take the saucepan off the heat and whisk in a ladle of hot sauce to temper the mixture, then whisk it back into the pan. Return to very low heat for 2 to 3 minutes, stirring, until silky and slightly thickened; do not let it boil.
9. Squeeze in a little lemon juice, then add the veal, carrots, pearl onions and mushrooms back to the dutch oven. Pour over the creamy sauce and warm gently for 5 minutes until piping hot. Serve straight away with plenty of pale, smooth sauce.

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