Blanquette de Veau

Method

1. Cut the veal (carré) into equal cubes.
2. Place the veal in a pot and cover with cold water. Do not start with boiling water.
3. Add the peeled and roughly chopped vegetables: carrots, leek, onion, and a lemon wedge.
4. Season lightly with salt and pepper.
5. Bring to a gentle simmer, skimming off any impurities that rise to the surface.
6. Let the veal cook for about 15-20 minutes. Meanwhile, prepare the mushrooms: remove the stems, peel the caps if desired, and slice them.
7. In a separate saucepan, melt butter over medium heat and add an equal amount of flour to make a roux. Cook the roux for a few minutes until it turns a pale golden color.
8. Slowly whisk in the veal broth (either from the pot or a pre-made broth) until you get a smooth, thick sauce. Reserve some of the broth to reduce separately.
9. Remove the cooked veal from the pot and set aside. Continue cooking the vegetables in the broth until tender but still slightly crunchy.
10. In a skillet, heat a drizzle of olive oil and quickly sauté the sliced mushrooms; season with salt and pepper and set aside.
11. Whip the cream until it forms soft peaks (semi-whipped) – do not over-whip.
12. Stir the whipped cream into the sauce, whisking gently to create a velvety texture.
13. Add the garlic (use fresh garlic or garlic cream) to the sauce and mix well.
14. Return the cooked veal to the sauce, then add the cooked vegetables and sautéed mushrooms.
15. Adjust seasoning with salt, freshly ground black pepper, and a squeeze of lemon juice to balance the richness.
16. Garnish with chopped chives and serve immediately with crusty bread or baguette.