Classic Blanquette de Veau

Cook the Veal

1. Place the veal cubes in a large pot. Add water to cover, bay leaves, whole cloves, peppercorns, and salt.
2. Bring to a boil, then reduce heat and simmer gently, covered, for about 1.5 hours, or until the veal is very tender.
3. Strain the cooking liquid, reserving about 25 3/8 fl oz. Discard the solids. Keep the veal warm.

Prepare the Sauce

1. In a separate saucepan, melt 2oz of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux. Do not let it brown.
2. Gradually whisk in the reserved veal cooking liquid until smooth. Bring to a gentle simmer and cook for 5 minutes, stirring constantly, until thickened.
3. In a small bowl, whisk together the heavy cream and egg yolk.
4. Temper the cream mixture by gradually whisking in a ladleful of the hot sauce. Then, slowly pour the tempered cream mixture back into the saucepan with the rest of the sauce, whisking continuously. Do not boil after adding the cream mixture.
5. Stir in the lemon juice and season with salt to taste.

Sauté Vegetables

1. In a skillet, melt 1oz of butter over medium heat. Add the sliced mushrooms and peeled pearl onions.
2. Sauté the vegetables until tender and lightly browned, about 10-15 minutes.

Combine and Serve

1. Add the cooked veal and sautéed vegetables to the sauce. Gently heat through without boiling.
2. Serve hot, traditionally with rice or boiled potatoes.