Blanquette de veau

• 1.2 kg veal for blanquette (shoulder and breast), in large cubes
• 3 carrots, in thick slices
• 1 onion, studded with 2 cloves
• 2 whole cloves
• 1 leek, white part
• 1 bouquet garni (thyme, bay leaf, parsley)
• 250 g button mushrooms
• 40 g butter
• 40 g plain flour
• 200 ml crème fraîche
• 2 egg yolks
• 1/2 lemon, juiced
• 1 chicken stock cube
• 1 1/2 tsp salt
• 1/4 tsp ground black pepper
• 400 g long-grain rice, to serve

Contains: egg, milk, wheat, chicken · May contain: soy, celery, MSG (stock cube — check the label). Check product labels: brands differ.

1. 1Put the veal in a casserole, cover with cold water, bring to the boil for 2 minutes, then drain and rinse the meat. This keeps the sauce white.
2. 2Return the veal to the pan with the carrots, the onion with its cloves, the leek, bouquet garni, stock cube and salt. Cover with about 1.5 litres of water and simmer very gently, lid ajar, for 1 hour 30 minutes, until tender.
3. 3Meanwhile cook the mushrooms in a knob of the butter with a squeeze of the lemon for 5 minutes. Cook the rice.
4. 4Lift out the meat and carrots and keep them warm. Strain the broth and keep 750 ml.
5. 5Melt the rest of the butter, stir in the flour for a minute, then whisk in the broth and simmer for 10 minutes, stirring, until it coats the spoon.
6. 6Mix the crème fraîche with the egg yolks and the rest of the lemon juice and stir into the sauce off the heat. Return the meat, carrots and mushrooms and warm through without boiling. Season and serve with the rice.