Classic Normandy Veal Blanquette with Créme Fraîche

Cooking the Veal

1. Place the veal stew meat in a large pot or Dutch oven. Cover with cold water and bring to a boil. Skim off any foam that rises to the surface, for about 5 minutes.
2. Drain the veal, rinse thoroughly under cold water, and return it to the clean pot. This step helps to ensure a clear, white sauce.
3. Add the quartered onions, carrot chunks, white wine, chicken broth, bay leaves, and thyme sprigs to the pot. Season with a pinch of salt and pepper.
4. Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the veal is very tender. Skim any impurities that may rise during cooking.
5. Once the veal is tender, remove the meat and vegetables from the pot using a slotted spoon and set aside. Strain the cooking liquid through a fine-mesh sieve into a clean bowl, discarding the aromatics. You should have about 4-5 cups of cooking liquid; if less, add a little water or broth to make up the difference.

Making the Sauce

1. In the same clean Dutch oven, melt 4 tablespoons of unsalted butter over medium heat.
2. Whisk in the 4 tablespoons of all-purpose flour and cook, stirring constantly, for 2-3 minutes to create a roux, without browning it.
3. Gradually whisk in the strained cooking liquid until smooth and lump-free. Bring to a gentle simmer, stirring constantly, and cook for about 5-7 minutes, until the sauce thickens slightly.
4. In a small bowl, whisk together the crème fraîche and egg yolks until well combined.
5. Temper the crème fraîche and egg yolk mixture by slowly whisking in a ladleful of the hot sauce. Then, gradually whisk this tempered mixture back into the main pot of sauce. Stir continuously over low heat for 2-3 minutes, ensuring the sauce doesn't boil, to prevent the eggs from scrambling. The sauce will become richer and glossy.
6. Gently fold the cooked veal, carrots, and mushrooms into the sauce. Heat through for about 5-10 minutes, making sure everything is well-coated and warmed.
7. Taste and adjust seasoning with salt and freshly ground black pepper as needed.

Serving

1. Garnish generous servings of Classic Normandy Veal Blanquette with fresh chopped parsley.
2. Serve immediately with steamed rice, boiled potatoes, or crusty bread to soak up the delicious sauce.