Difficulty : easy
Price : moderate
Preparation time : 20 min
Cooking time : 1¼ hrs
Peel and cut the carrots, leek and onion into large pieces.
Cut the veal into large cubes (trim any excess fat and sinew).
Place the pieces of veal in the stewpan and cover with cold water.
Bring to the boil, skim the surface and let cook for 5 minutes.
After 5 minutes, rinse the pieces of veal with cold water and return them to the emptied and washed stewpan. Cover once again with cold water.
Add the vegetables, rosemary, bay leaves and garlic cloves.
Bring to the boil and let simmer for 40 to 45 minutes.
Over medium heat, melt the butter in the saucepan. Add the flour and cook for 2 minutes to make a roux.
Transfer the veal cooking liquid to a mixing bowl.
Gradually add the cooking liquid to the roux while whisking. Let cook for a few minutes, continuing to while whisk.
Remove from the heat and add the cream and egg yolks. Season to taste with salt and pepper. Stir well to combine.
Pour over the veal and vegetables and serve.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking..