Veal Blanquette

Serves: 4 - 6 guests 2 lbs. Veal Knuckle, Leg or 7th Rib (cut into bite size pieces) 1 gallon Cold Water, to braise To Taste Kosher Salt & White Pepper 32 oz. White Veal Stock 1 each Sachet (Bay Leaf, Peppercorns & Thyme) 8 oz. Mushrooms, quartered & sliced 4 oz. Leek, sliced ½ oz. Butter 2 Tbsp. Lemon Juice As Needed White Wash (flour & water) To Taste Kosher Salt & White Pepper 2 Egg Yolks 6 oz. Heavy Cream 8 oz. Baby Carrots with tops As Needed Tarragon, chopped (flat leaf parsley or chervil are excellent substitutions) Method: 1. Braise the veal with the sachet and water until tender. Skim the foam as needed. 2. While the veal is braising, in a sauté pan, gently cook the mushrooms in butter. When the mushrooms are half cooked, add the leeks and continue to cook. Do not brown them. Once cooked, remove and set aside for later. 3. Once the veal is tender and flavor develops in the stock, remove meat and discard bones. Strain the stock through cheesecloth or chinois into another pot. 4. Once strained, pour back into Dutch oven and bring to a simmer. Once simmering, add the carrots to blanch. Cook until fork tender but still firm. Remove and shock in ice water. 5. Bring the stock to a boil and thicken with white wash. Whisk until dissolved and simmer for 10 minutes. 6. At that time, temper the liaison by adding some hot liquid to the egg mixture. No more than 2 oz. at a time. Whisk the liaison in and simmer for 10 minutes oy until desired consistency is reached. 7. Adjust seasonings, add lemon juice, veal and vegetables back to the velouté. Simmer for 5 minutes to bring it up to temperature. 8. Garnish with fresh parsley, tarragon, or chervil. Serve Notes: • Can substitute veal with chicken, lamb, pork or turkey • Blanching the carrots in the veal stock will give them more flavor • Do not overcook the carrots • White wash is water and flour. Fluidity should be similar to heavy cream • Liaison heavy cream and egg yolks. MUST BE TEMPERED • To temper add a little hot liquid to the egg mixture, 2 oz. at a time maximum.