Blanquette de veau

1 kg of shoulder or sauté of veal

· 400 g of cultivated mushrooms

· 2 carrots

· 3 white portions of the leek

· 1 branch of celery

· 1 lemon

· 1 onion

· 1 shallot

· 1 clove of garlic

· 2 egg yolks

· 50 g of flour

· 70 g of butter

· 3 tbsp of low-fat single cream to 5 % of MG

· 4 tbsp of dry white wine

· 1 bouquet garni (parsley, thyme, laurel)

· 4 cloves

· 4 stalks of flat-leaved parsley

Salt, pepper

STAGE 1

Peel carrots, garlic, shallot and onion. Prick the onion with cloves and cut him in 4. Cut the shallot in two and chop the garlic. Cut carrots, celery and white portions of the leek in slices. Clean and slice thinly mushrooms boorishly. Cut the meat in pieces about 70 g.

STAGE 2

In a hen(pot), a pot or a stewpot, bring to a boil 2 l of water, then plunge the pieces of meat during maximum 1 min there to clear them. Empty then the contents of the hen in a sieve to throw the cooking water while getting back the pieces of calf. Cross the meat under the cold water, drain her, then put back her at the bottom of the hen.

STAGE 3

Then, add the onion, the shallot, the garlic, the leek, the celery, the carrots and the bouquet garni. Salt and pepper. Wet with the wine then add some water so as to immerse the meat and the vegetables. Cover, bring to a boil, then lower the fire and let simmer approximately 1:30 am with small shivers.

STAGE 4

During the cooking of the meat, got back in a frying pan mushrooms (approximately 10 min over medium heat), with 20 g of butter and 3/4 of the juice of the lemon. Then prepare a fair red-haired person: in a pan, melt the rest of butter, sprinkle him with the flour, deeply mix the whole in the whip until the butter was completely absorbed and until the whole tans slightly, then stop the cooking and let cool. When the meat is cooked, pay the contents of the hen into a fine sieve so as to filter the broth of cooking in a salad bowl. Relight the fire under the pan containing the red-haired person, pay the broth several times and whip permanently to dilute the red-haired person there, make thicken the sauce and her bring to a boil.

STAGE 5

To finish, put back the meat and the vegetables (without the spices) in the pot, add the fried mushrooms, mix the whole in the sauce and warm during 10 - 15 min. At the time of serving, mix the cream and the egg yolks, then incorporate this mixture into the sauce, by mixing non-stop not to let boil. Perfume with the rest of the lemon juice, then have in a hollow dish and decorate with the stalks of parsley.