Blanquette de Veau (Veal Stew)

A gentle white stew of veal poached with aromatics and finished in a velvety cream and egg-yolk sauce.

Ingredients

• 3 lb (1.35 kg) veal shoulder, cut into 2-inch cubes
• 1 onion, studded with 2 cloves
• 1 carrot, halved
• 1 leek, cleaned
• 1 bouquet garni

Salt and white pepper

• 4 tbsp butter
• 4 tbsp flour
• 1/2 lb (225 g) button mushrooms, quartered
• 12 pearl onions, peeled
• 2 egg yolks
• 1/2 cup heavy cream
• Juice of 1/2 lemon

Directions

1. Place the veal in a pot, cover with cold water, and bring to a boil. Drain and rinse the meat to keep the stew white.
2. Return the veal to a clean pot with the studded onion, carrot, leek and bouquet garni. Cover with fresh water, season lightly, and simmer gently until tender, about 1.5 hours. Skim often.
3. Strain, reserving the meat and 4 cups of the cooking broth; discard the vegetables.
4. Melt the butter in a clean pot, whisk in the flour and cook 2 minutes without coloring, then slowly whisk in the reserved broth to make a smooth veloute. Simmer 10 minutes.
5. Add the mushrooms and pearl onions and cook until tender, then return the veal to warm through.
6. Whisk the egg yolks with the cream and lemon juice, temper with a ladle of hot sauce, then stir the mixture back into the pot off the heat. Do not boil. Adjust seasoning and serve over rice or noodles.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; a comforting French classic he prized for its delicacy.