Anthony Bourdain's Recipe Breaks This Rule | Back to Bourdain E45

We're breaking a big rule in the world of cooking today. I'm also going to give my thoughts on veal and the ethics behind it. Learning to cook Blanquette De Veau from Anthony Bourdain's Les Halles Cookbook. 🔪 My Essentials Anthony Bourdain's Les Halles Cookbook: https://amzn.to/3ZEgYr3 My Favorite Knife: https://amzn.to/3PZ6eAi My Apron (other colors available): https://amzn.to/45uQOZr Please note as an Amazon Associate I earn (a rather small percent 😅) from qualifying purchases through these links. Thank you! 💜 Support me and get a shoutout! - https://ko-fi.com/mitchmai ⭐️ Subscribe: https://www.youtube.com/channel/UCej3 🎵 TikTok:   / mitchmoves1   📸 Instagram:   / mitch.mai   📚 Chapters 00:00 - Anthony Bourdain's Blanquette De Veau Recipe 00:57 - Is Veal Ethical? 03:13 - Prepping The Dish 04:00 - Comment Of The Week! 08:12 - Plating, Tasting, What I Would Do Different 🍎 Ingredients • 1 pint / 560 g pearl onions • 6 Tbsp / 84 g unsalted butter • 1 pint / 560 g small white button mushrooms • 3 lb / 1.35 kg veal neck or shoulder , cut into 2-inch cubes • 1 bouquet garni, (parsley, thyme, bay leaf) • 1 large onion, cut in half, studded with 4 cloves • 1 carrot, cut in half • 1 celery rib • 4 Tbsp / 56 g flour • 1/2 cup / 225 ml heavy cream • salt and white pepper • 1 egg yolk • juice of 1/2 lemon 🫕 Equipment • 2 small pots • large pot • strainer • medium pot • whisk • small bowl • measuring cup #anthonybourdain #veal #frenchfood