Blanquette de Veau

Cut the veal into 4–5 cm pieces. Place it in a pot, cover with cold water, bring to a boil and skim off the foam. Add the carrot, onion, leek, celery stalk, garlic, thyme, bay leaf and cloves. Season with salt.

Simmer, partially covered, over very low heat for 90 minutes, until the meat is tender but the broth stays clear. Remove the veal and vegetables, then strain the broth.

Slice the mushrooms and place them in a pan with 20 g butter and 1 tbsp lemon juice. Season with salt and white pepper, and cook for 10 minutes without browning.

For the white sauce, melt the remaining butter in a saucepan, add the flour and cook for 1–2 minutes without letting it color. Gradually pour in 700 ml of the hot strained broth, whisking constantly. Cook for 5 minutes until slightly thickened.

In a bowl, whisk together the cream, egg yolks, remaining lemon juice and nutmeg. Pour in a ladleful of the hot sauce, whisk to combine, then return the mixture to the saucepan. Do not let it boil; warm it over low heat for 1–2 minutes until the sauce becomes silky.

Return the veal, vegetables and mushrooms to the sauce and warm through over minimal heat for 5–10 minutes. Adjust salt and white pepper to taste, and serve hot.