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Prepare the veal: In a large casserole dish, melt a knob of butter and brown the veal pieces on all sides. Remove the meat and set aside.
Prepare the stock: In the same casserole dish, add the onion, carrots, celery, and garlic. Brown for a few minutes to release the flavors. Return the veal to the casserole dish, add the bouquet garni, and then pour in the hot broth. Cover and simmer over low heat for about 1.5 hours, until the meat is tender.
Prepare the sauce: In a small casserole dish, melt the remaining butter. Add the flour and cook, stirring, for about 2 minutes to create a roux. Slowly add a ladleful of hot broth, whisking constantly to avoid lumps. Gradually stir in the remaining broth until you have a smooth, creamy sauce.
Finish the blanquette: Strain the cooking broth and pour it into the roux. Add the crème fraîche and simmer for 10 minutes to thicken. Just before serving, stir in the beaten egg yolks and lemon juice. Mix well, then adjust the seasoning with salt and pepper.
Serving: Arrange the veal pieces on a serving platter, top with the creamy sauce, and sprinkle with freshly chopped parsley. Serve immediately with basmati rice or steamed potatoes for a balanced and delicious meal.
Serving and Storage Instructions:
Serving: This dish pairs perfectly with steamed vegetables or a creamy mashed potato. You can also serve it with a green salad for a touch of freshness.
Storage: The veal blanquette keeps well in the refrigerator for 2 to 3 days. Reheat gently over low heat or in the microwave before serving. You can also freeze it, but it's best to separate the meat and sauce before freezing to preserve the texture of the sauce.
A comforting and delicious dish that's sure to delight the whole family! Enjoy!
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