Name: Blanquette de Veau Crèmeuse
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Ingredients: 1.5 lbs Veal stew meat; 3 whole Carrots; 200 g Pearl onions; 250 g Button mushrooms; 4 cups Chicken broth; 0.5 cups Heavy cream; 1 piece Egg yolk; 3 tbsp Butter; 3 tbsp All-purpose flour; 1 whole Bay leaf; 3 pieces Fresh thyme sprigs; 2 whole Cloves; 1 tbsp Lemon juice; 1 tsp Salt; 0.5 tsp Black pepper

DinnerComfort FoodHigh-Protein

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Veal stew meat	1.5 lbs	159	25g	0g	6g
Carrots	3 whole	13	0g	3g	0g
Pearl onions	200 g	13	0g	3g	0g
Button mushrooms	250 g	9	1g	1g	0g
Chicken broth	4 cups	9	1g	1g	0g
Heavy cream	0.5 cups	68	1g	1g	7g
Egg yolk	1 piece	10	0g	0g	1g
Butter	3 tbsp	51	0g	0g	6g
All-purpose flour	3 tbsp	14	0g	3g	0g
Bay leaf	1 whole	0	0g	0g	0g
Fresh thyme sprigs	3 pieces	1	0g	0g	0g
Cloves	2 whole	1	0g	0g	0g
Lemon juice	1 tbsp	0	0g	0g	0g
Salt	1 tsp	1	0g	0g	0g
Black pepper	0.5 tsp	0	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Veal stew meat	1.5 lbs	159	25g	0g	6g
Carrots	3 whole	13	0g	3g	0g
Pearl onions	200 g	13	0g	3g	0g
Button mushrooms	250 g	9	1g	1g	0g
Chicken broth	4 cups	9	1g	1g	0g
Heavy cream	0.5 cups	68	1g	1g	7g
Egg yolk	1 piece	10	0g	0g	1g
Butter	3 tbsp	51	0g	0g	6g
All-purpose flour	3 tbsp	14	0g	3g	0g
Bay leaf	1 whole	0	0g	0g	0g
Fresh thyme sprigs	3 pieces	1	0g	0g	0g
Cloves	2 whole	1	0g	0g	0g
Lemon juice	1 tbsp	0	0g	0g	0g
Salt	1 tsp	1	0g	0g	0g
Black pepper	0.5 tsp	0	0g	0g	0g

Directions

Step 1
Cut veal into 1.5-inch cubes. Place in a large pot, cover with cold water, and bring to a boil. Skim foam, then drain and rinse veal.
Step 2
Return veal to the pot. Add chicken broth, bay leaf, thyme, and cloves. Bring to a simmer, then cover and cook gently for 1 hour.
Step 3
Add sliced carrots and pearl onions to the pot. Continue to simmer for another 30 minutes, or until veal and vegetables are tender.
Step 4
In a separate skillet, sauté mushrooms in 1 tbsp butter until golden. Set aside. In a small saucepan, melt remaining butter, whisk in flour to make a roux; cook for 2 minutes.
Step 5
Remove veal and vegetables from the pot, reserving broth. Strain broth. Gradually whisk 2 cups of the strained broth into the roux until smooth and thickened. Return veal and vegetables to the sauce.
Step 6
In a small bowl, whisk egg yolk and heavy cream. Temper the mixture by slowly whisking in a ladleful of the hot sauce, then stir back into the main pot. Do not boil after adding egg yolk.
Step 7
Stir in sautéed mushrooms and lemon juice. Season with salt and pepper to taste. Serve hot, typically with rice.