Meat mains‎ > ‎

Veal blanquette

500g of veal, cubed
2 carrots, sliced
1 or 2 shallots, chopped
1 bouquet garni 
Salt & pepper 
Water or chicken stock to cover the meat (about 500ml)
For the sauce:
1 egg yolk
½ small pot of Normandy crème fraîche (really thick & delicious)
1 ½ tbsp of cornflour 
100g of small button mushroom cooked in butter (or a small tin)
Place the meat, water/stock, carrots, shallots and bouquet garni in a pan . Cover with the water / stock , bring to the boil and simmer for about ½ hr or until meat is tender. 
Take the meat and veg out of the stock & reserve. 
Make the sauce by mixing the cornflour, the egg yolk, the cream and about 500ml of the stock . Bring to the boil until it thickens .Season.  Add the mushroom and the meat & veg. Cook on gentle heat for another 5 minutes (or so) and serve with rice.