Veal stew – Blanquette de veau (4 servings)

What you need:

2 large veal shanks plus small pieces of veal – in total 21.2 oz (600 g)
10.6 oz (300 g) of mushrooms
4 small onions
1 small shallot
2 garlic cloves
1 bouquet of herbs: thymian, parsley, bay leaves, 1 clover
half of a carrot
enough oil and butter to sauté

some flour

1 egg

lemon

salt and pepper

How to make it:

1. Melt butter and add the meat before the butter is brown.
2. Cook all sides until lightly white.
3. Put enough boiling water to cover the meat.
4. Add the bouquet of herbs, the carrot and salt and pepper

1. Boil slowly about 1 hour and remove from heat.
2. Brown the mushrooms with a small shallot.
3. Drain the juice.
4. Take a large piece of butter and melt in a pan. Add equal amount of and add juice. This is like a béchamel sauce with the juice. Make as much sauce as you want.

1. Add the pieces of meat to the sauce.
2. Add the mushrooms top the meat and sauce.
3. Before serving, mix a little bit of a lemon juice with the yellow of an egg (optional).
4. Serve hot with rice.

• Blanquette de veau
• mushrooms
• Stew
• Veal