The veal blanquette, from chef Stéphane Reynaud of the restaurant Oui mon général!

Europe 1 12:48 p.m., October 16, 2021

For 6 persons

1.5 kg of veal collar

600 g of new potatoes

4 red carrots

4 yellow carrots

4 orange carrots

3 sprigs of celery

100 g of baby onions

100 g of

button

mushrooms

1 bouquet garni

3 onions

4 cloves

3 bay leaves

1 sprig of thyme

4 sprigs of parsley

3 egg yolks

200 g heavy cream

1 lemon juice

50 g butter

Salt, pepper

Peel the vegetables, cut the carrots into sections. Peel the baby onions, put them in a pan covered with water with 50 g of butter and a tablespoon of sugar, cover with baking paper, cook over low heat until the liquid has completely evaporated, let the onions caramelize. Cut the mushrooms in 4 and sauté them quickly in olive oil. Put the meat in cold water, bring to a boil, rinse, repeat the operation, rinse again. Return the meat to the water with the large peeled onions studded with cloves, the bouquet garni, the celery, the thyme, the bay leaf, the carrots, season, cook over low heat for about 1 hour 30 minutes, add the potatoes. land for an additional half hour. Check the cooking of the meat with a fork, it must be very tender. Take out the meat,the potatoes and carrots, recover the broth, let reduce. Mix the yolks with the cream, incorporate everything into the broth, cook over low heat (be careful not to exceed 85 ° otherwise the yolks will coagulate), add again the meat and vegetables, lemon juice, onions and mushrooms, sprinkle with parsley sprigs. Be careful not to boil the blanquette.