Blanquette de Veau with Rice

Ingredients

Quantities are for one portion.

• 200 mlchicken stock
• 50 mldouble cream
• 150 gveal stewing cuts, diced
• salt and pepper to taste
• 100 gmushrooms, quartered
• 70 gwhite rice
• 100 gpearl onions, peeled
• 10 gbutter
• 1egg yolk
• 10 gplain flour
• 1carrot, sliced

Method

1. Cook the dry white rice in salted water until fully tender, then set aside.
2. Place the diced veal in a pot, cover with cold water, and bring to a boil. Skim the surface, then drain and rinse the meat.
3. Return the veal to the clean pot with the sliced carrot and chicken stock. Simmer gently until the veal is very tender.
4. In a separate pan, melt the butter and whisk in the plain flour to make a light roux. Slowly whisk in some of the hot veal stock to create a thick sauce.
5. Add the pearl onions and quartered mushrooms to the sauce, simmering until tender. Mix the veal cubes back in.
6. In a bowl, whisk the egg yolk and double cream together. Off the heat, stir this mixture into the veal stew to thicken and enrich without boiling.
7. Serve the delicate, creamy veal blanquette poured over the plain white rice.