1 flameproof casserole dish
1 chopping board
Peel and slice the onions. Quarter the mushrooms.
Peel and cut the carrots into lengths on the diagonal.
Brown the pieces of veal with the onions in the butter in a flameproof casserole dish. Add the veal stock, bring to the boil and remove any impurities from the surface with the skimmer.
Add the carrots and mushrooms, season, cover and cook for 1 hour 50 minutes over low heat. Add the peas and cook for a further 5 minutes.
Mix the egg yolk with the cream. Add it to the blanquette, mix in and heat through for 5 minutes, without letting it boil (the egg yolk mustn’t curdle). Season.
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