From Mariejoseelatifa 's kitchen in France.

Originally published on Cookpad France as Blanquette de veau, with US measurements.

Blanquette de Veau

Name: Blanquette de Veau
Ingredients: 2.2 lbs veal (about 1 kg); 14 oz white mushrooms (about 400 g); 5-6 carrots; 1 bouquet garni (bundle of herbs); 1 onion studded with cloves; 7 oz pearl onions or 2 onions quartered (about 200 g); 1 cup heavy cream (about 250 g); 2 eggs; 3 1/2 tablespoons butter (about 50 g); 1/3 cup all-purpose flour (about 50 g)

Mariejoseelatifa @cooklatifa

A classic French national dish, both elegant and homey. It's delicious and usually served with rice.

Mariejoseelatifa @cooklatifa

A classic French national dish, both elegant and homey. It's delicious and usually served with rice.

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Ingredients

2.2 lbsveal (about 1 kg)
14 ozwhite mushrooms (about 400 g)
5-6carrots
1bouquet garni (bundle of herbs)
1onion studded with cloves
7 ozpearl onions or 2 onions quartered (about 200 g)
1 cupheavy cream (about 250 g)
2eggs
3 1/2 tablespoonsbutter (about 50 g)
1/3 cupall-purpose flour (about 50 g)

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Steps

1

Season the veal with salt, pepper, and your usual spices, then brown it in a pot.
2

Add the clove-studded onion, carrots, and bouquet garni.
3

Add enough water to just cover the meat. Simmer gently for 30 minutes.
4

Add the mushrooms and onions, then continue to cook gently for another 30 minutes.
5

Strain and reserve the cooking liquid.
6

Mix the cream and egg yolks together. In a separate saucepan, make a roux by melting the butter and stirring in the flour.
7

Gradually whisk about 4 cups (1 liter) of the reserved cooking liquid into the roux. Then add the cream and egg mixture. Cook gently, stirring, without letting it boil.
8

Return the meat and vegetables to the sauce. Serve and enjoy!