Veal Blanquette

Season the veal with salt and pepper, cut into large cubes and roast in oil until brown, remove and drain. Drain the drippings, extinguish the juices and set aside.

Clean the root vegetables and cut them roughly into cubes. Halve the vegetable onion and roast on the cut without fat until dark brown.

Brown the meat with the root vegetables in a casserole with a little butter. Add the onion, herbs and spices, extinguish with wine and add water, stock and gravy until the meat is covered.

Cook for 45 minutes, skimming off the foam a few times during the cooking.

When the meat is cooked, remove it from the gravy and strain it through a sieve.

Sauté the flour in butter and extinguish with the gravy, stirring continuously. Then add the meat and cook for half an hour to reduce.

Stir the crème fraîche with the egg yolks and add the juice of one lemon.

Remove the meat from the stove, stir in the crème fraîche mixture and then gently warm it up on the stove. The sauce must not make more, otherwise the egg will curdle! Garnish: Clean chanterelles, pick peas from pods and peel pearl onions.

Put the pearl onions in a saucepan, cover with water, season with salt and pepper, add a knob of butter, a dash of vinegar and a little sugar and cook for about 15 minutes.

Peas in water with sugar

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