The veal blanquette, which is both original and formative. Here it is, as presented in SOS Cuisine:
For 4 people
800 g of half-shoulder, half-tendon calf
1 veal stock
3 tomatoes peeled and seeded
1 branch of thyme
1 bay leaf
2 tablespoons butter
1 tablespoon flour
50 cl of beef broth or poultry
2 egg yolks
1 jar of 125 g thick cream
1 handful of single or double parsley
The juice of 1 half lemon
1 teaspoon fine salt
4 rounds of pepper mill
In a casserole, brown the butter and return - well browned - the pieces of veal.
In my blanquette, I adopt the principle "concentration, extraction", similar to the one I practice for stew. I return meat to concentrate their flavors. I leave it to the bone to perfume the broth with the help of herbs and vegetables.
Eliminate the cooking butter.
Sprinkle with a good tablespoon of flour; stir; brown the flour; add the onions whole, the tomatoes cut in 4, the thyme, the laurel, the parsley (whole) and the broth.
Let it simmer for 1h30.
Remove thyme, bay leaf and parsley.
In a bowl, mix the egg yolks, the cream and the juice of the half lemon with a ladle of the cooking broth.
It is best to slowly raise the temperature of the egg yolk / cream bond rather than directly pouring this bond into the boiling broth, this prevents the egg yolks from cooking.
Pour this last preparation into the casserole, mix well, let it come to a boil.
Serve in a hot dish with rice or potatoes.
SOS Cuisine, from Jean-Pierre Coffe and Christian Ignace, Stock, 20?