Blanquette de veau

03 — Method

1. Put the veal in the large Dutch oven and cover with cold water. Bring to a simmer for 5 minutes to blanch, then drain in a colander and rinse well under cold water.
2. Return the meat to the clean pot and cover with hot chicken stock. Add the 2 clove-studded onions, bouquet garni, coarse salt and peppercorns. Bring to a gentle simmer without boiling.
3. Peel the 3 carrots and cut into large 4 cm (1½ in) chunks. Add them and simmer, covered, over very low heat for 1 hour 15 minutes, so the meat becomes tender without falling apart.
4. Meanwhile, peel the pearl onions and glaze them in a saucepan with 20 g of butter, 1 tbsp of sugar and a little water over low heat for 20 minutes until glossy.
5. Wipe the button mushrooms with a damp paper towel and cook them in the large skillet for 5 minutes with 20 g of butter and the juice of ½ lemon — the acid keeps them white, which matters for a classic blanquette.
6. When the meat is done, lift it out and keep warm. Strain the broth through a fine-mesh strainer, pressing the aromatics lightly. Save 1 L (1 qt) of strained broth for the sauce.
7. Make a white roux: melt 20 g of butter in the clean pot and stir in the flour. Cook for 1 minute without browning, then whisk in the reserved broth in a thin stream. Cook for 10 minutes until thickened.
8. Off the heat, mix the egg yolks and crème fraîche in a bowl, then whisk in a ladle of hot sauce to temper. Pour it back into the pot and add the meat, mushrooms and onions. Serve with rice pilaf.