Step 1: Cut veal into dice sized cubes or strips., stick the onion with the cloves, tie celery, thyme, bay and parsley together.
Step 2: Melt 3 tbl spoons of butter with some olive oil in a dutch oven/casserole dish. Add the veal, brown on all sides.
Step 3: Add the carrots, onion, herbs, stock and salt.
Step 4: cook over a high heat and bring to the boil. Reduce the heat, cover and simmer for 45-60 mins untill veal is very tender.
Step 5: Peal the peral onions, clean the mushrooms and cut them into quaters. Melt 3 table spoons of butter in a skillet. Add the mushrooms, salt and pepper and saute untill lightly browned on all sides.
Step 6: Remove the mushrooms, add 2 tablespoons of butter to the skillet and saute the onions for a few minutes (again untill slightly browned on all sides). Return the mushrooms to the skillet and keep warm.
Step 7. Combine the egg yokes with the creame and half of the lemon juice in a bow.
Step 8. Remove the veal, mushrooms and onions and place them all in a serving bowl.
Step 9. Pour the egg yolk/cream mixture into the casserole with the meat juices, cook over a very low heat for 10 mins. DO NOT LET THIS BOIL. Add the remaining lemon juice and salt/pepper (if needed).
Step 10. Pour the white sauce over the meat in the serving dish.
Notes & Tips
Blanquette de veau is usually served with rice (although I like also with patatoes). Enjoy