This "white stew" from Ile-de-France predates tomato-based stews, using a blonde roux and egg-yolk liaison for a velvety texture. The meat is never browned, preserving its pale, delicate appearance.
Ingredients
- 1kg veal shoulder (cubed)
- 2 carrots
- 1 leek
- 1 onion piqué (studded with cloves)
- bouquet garni
- 300g button mushrooms
- 20 pearl onions
- 2 egg yolks
- 200ml heavy cream
- juice of 1 lemon
- 50g butter
- 2 tbsp flour
- white stock
Instructions
The Blanc
Cover veal with cold water in a heavy pot. Bring to a boil, skim meticulously. Add carrots, leek, onion piqué, bouquet garni.
Gentle Simmer
Cook at 180°F (82°C)—barely trembling—for 1.5 hours until veal offers no resistance.
Garniture
Glaze pearl onions in butter with a pinch of sugar. Sauté mushroom caps separately in butter. Reserve.
The Liaison
Remove meat and vegetables, keep warm. Strain stock, reduce to 500ml. Create beurre manié (kneaded butter and flour), whisk into simmering stock. Cook 10 minutes.
Enrichment
Off heat, temper egg yolks with cream, then whisk into sauce with lemon juice. Do not boil.
Assembly
Return veal, mushrooms, and onions to sauce. Warm gently. Serve over rice with chopped parsley.