Veal Blanquette

By Reny624

Ingredients

• 1 kg veal
• 1 bouillon chicken stock
• 1 bouillon vegetable stock
• 2 or 3 carrots
• 1 large onion
• 3 cloves
• 8 oz whole button mushrooms
• 1 lemon
• 1 egg
• 1/2 cup cream
• flour
• 2 T butter
• 25 cl white wine

Preparation

Step 1

Fry the meat in butter until brown, then add 2T flour. Mix well and cook for 2 minutes.

Add 2 or 3 cups of water and mix well.

Add the 2 bouillon cubes, wine and enough water to cover.

Add the carrots, which are cut into slices. Quarter the onion and put the cloves inside. Add the mushrooms, which have been peeled and sliced.

Simmer for 1.5 hours, stirring occasionally. Add water if necessary.

In a bowl, mix the cream, egg and juice from lemon. Add this mixture at the end of cooking. Serve hot.