#19 Traditional veal stew / Blanquette de veau á lancienne

Balanced menu
Preparing a large cut of white meat for poaching in a liquid
Thickening a sauce with egg yolk

Principal ingredients
1,2 kg boned veal shoulder (paleron) or veal knukle
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2 carrots, whole (240 g)
2 onions, whole (400 g)
2 medium leeks, whole (400 g)
1 celery stalk (100 g)
2 garlic cloves (20 g)
1 bouquet garni
salt, pepper
3 cloves

¨Ancienne¨ garnish
250 g button mushrooms
200 g pearl onions (about 20)
20 g butter
1 lemon
salt, pepper

Sauce can keep in a fridge
White roux
30 g butter
30 g flour
500 ml ¨blanquette¨ cooking liquid
50 ml whipping cream

Thickening agent
50 ml whipping cream
2 egg yolks

Method
1. Clean meat from nerves, fat, skin (can keep trimmings for stock for the future), cut by cubes.
NOTE: 4 year old cow weight 800-1000 kg, but veal is 100-120 kg. Highest category of meat when veal drink only milk, but not grass.
2. Pour cold water in a pod and start heating up water with meat till it boils.
3. Measure butter in a pod and flour separately. Melt butter, add flour by parts, leave to cool.
4. Leek, carrot, onion, BG, garlic cloves, celery whole, 20 peppercorns, flat spoon of corse sea salt in cold water, boil.
5. Wash button mushrooms in a cold water, remove legs.
6. Ecumer the meat, wash in a cold water and put in a boiling aromatic garnish, slowly boil till it ready.
7. Mushrooms, lemon juice, butter, pepper and salt to the pan, heat up.
8. Strain champs into boiling [6]
9. Decant meat, use juc for rice and onions.
10. Make sure no pepper corns stick to the meat.
14. Add sauce (hot) to white roux (cold) + boiling cream
15. Meat + mushrooms mix together and put to the waterbath
16. Egg yolks + cream (cold), pour to [14], whisk, back to the pan.
17. [16] -> [15], waterbath
18. Serve