Veal blanquette

Cut the meat into pieces and place in a cocotte (a glazed one preferably, or a nonstick one to keep the meat white).
Cover with cold water and bring to a boil.
Drain the meat.
Remove the nerve and gelatinous parts (keep those "trimmings") and cut the meat to have pieces of about the same size.
Rinse the cocotte.

Put the meat back in the cocotte with the trimmings, the bouquet garni, the onion peeled and pined cloves, and about 5 g of coarse salt.
Cover it with cold water.
Bring slowly to a boil, then remove the froth.
Add a lid and let simmer for 1 hour 30 minutes, taking a look from time to time.

Meanwhile :
Peel the carrots and cut them into regular pieces.
Clean the mushrooms and cut them if they are big.

After 45 minutes, add the carrots, and 30 minutes after the mushrooms.

Once the 1 hour 30 minutes is up, remove the meat and keep it warm.
Remove the onion and the bouquet garni.
Filter the marinade to remove the all vegetables and put it in a saucepan.
Put mushrooms and carrots with the meat.
Reduce the marinade on the fire to thicken it (if necessary season to taste).

Then put the butter to melt in the cocotte, without boiling.
Always on the heat, sprinkle with flour and mix quickly to obtain a homogeneous paste slightly colored ( the "roux").
Bring to a boil while mixing.
Then gradually add the marinade to the roux (keep stirring) to arrive at the desired texture. (The subsequent addition of cream and egg yolk will not modify this texture).
Mix for a few minutes on the heat so that the flour is well cooked.
Then add the meat (and he vegetables).
Mix.
Mix the cream and egg yolks in a separate bowl.

At the last moment :
Add the cream mixture to the very warm cocotte, but off the heat, and stir firmly.
Add 1 small spoon of lemon juice and pepper from the mill, mix.

Serve hot.

Meal 1rst mentioned in 1735 in England by the French cook La Chapelle, to re-use with a cream, a roast leftover. Whereas it comes from "blanket" (cover) or from "Blanc" (white), the sauce MUST remain white.
In France the animal must be less than 8 months to be "veal". Some add : 1/2 vanilla pod, peeled asparagus at the same time as the mushrooms… Lemon zest put 2 minutes in boiling water and placed on the food at the end are refreshing.
Once the egg yolks are put in the sauce, it should not reboil to avoid lumps (and if you ever warm it again, never over high heat, use a bain-marie).