Veal blanquette

Ingredients: 

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)

Method:

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.