The Traditional Blanquette of Veal (Blanquette de veau)

Brown the meat in a little soft butter until the pieces are a little brown.

Sprinkle with 2 spoonfuls of flour. Stir well.

Add 2 or 3 glasses of water, the vegetable stock cube and stir. Add more water if necessary to cover.

Slice the carrots and chop the onion and add to the meat, along with the mushrooms.

Simmer over very low heat, covered, for about 1 a half hour to 2 hours, stirring occasionally.

When the meat is tender (you should be able to insert the tip of a knife without any problem), mix the fresh cream, egg yolk and lemon juice in a bowl. Add a ladleful of stock from the mixture and mix.

Remove some of the stock from the mixture so that only a little remains (otherwise the sauce will be too liquid).

Add the cream/egg/lemon/broth mixture to the meat and bring to the boil for a few minutes to thicken the sauce.

Stir well, adjust the seasoning if necessary and serve immediately with rice or steamed potatoes.