Veal blanquette

Ingredients:

• 1.8 kg boneless veal breast, cut into large cubes
• 20 pearl onions
• 2 liters of beef broth
• 1 spice bag (1 tbsp. parsley, 1 tbsp. black peppercorns, 1 tbsp. thyme and 1 bay leaf, wrapped in a cheesecloth bag)
• 6 tablespoons butter, divided
• 0.5 cups flour
• 170 g (about 2 cups) champignons, washed and thinly sliced
• 2 tablespoons lemon juice
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• 2 egg yolks
• 1 cup heavy cream

Preparation:

1. Cover the veal with cold water, then drain and rinse the meat.
2. Bring about 2 cups of water to a boil, add the pearl onions, and blanch them. Drain and peel the onions.
3. In a large saucepan, combine the veal with the broth and simmer, covered, over medium-low heat until the veal is tender, about 1.5 hours. After about 30 minutes, add the spice bag. Then remove the lid and let the broth reduce slightly to intensify its flavor.
4. Melt 4 tablespoons of butter in a small saucepan and gradually whisk in the flour to make a white roux (be careful not to brown it). Remove the spice bag from the pan and discard. Add the white roux to the pan with the meat and simmer until thickened.
5. Heat the remaining 2 tablespoons butter in a skillet and lightly sauté the pearl onions and mushrooms until softened.
6. Add lemon juice, salt and black pepper to taste.
   
   
   The blanquette (stew) should be heated to a gentle simmer. In a small saucepan, whisk together the egg yolks and cream (this mixture is called a liaison) and temper, heating gently and gradually. Just warm through. Do not boil. Do not cook.
   
   
   Add the liaison to the blanquette. Then stir in the reserved pearl onions and mushrooms. Season with salt and pepper to taste.