Blanquette de veau

Blanch the veal to remove impurities.

Make a bouquet garni: slit a leek lengthwise without cutting through, fill with fresh thyme, parsley stems and 'bellies' (as transcribed), and tie with cooking twine.

Peel an onion and stud it with three cloves.

Strain the blanched veal, rinse and set aside; chop the carrots bite-size.

Put the veal in a pot with the bouquet garni, clove-studded onion, celery, crushed garlic and carrots; add water and salt, bring to a boil, cover and cook.

Strain, keeping the meat, carrots and stock; clean the pot.

Wash, trim and quarter or cut the mushrooms in six; cover with water, add salt, pepper, butter and the juice of half a lemon, bring to a boil and cook about 15 minutes.

Blanch the pearl onions one to two minutes, transfer to ice water and peel.

Melt butter, add the pearl onions with sugar and water over full heat until the water is gone and they begin to caramelize; stop there.

Melt two ounces of butter, add two ounces of flour and cook to a light brown to remove the flour taste.

Add the stock to make a veloute, combining a room-temperature roux with hot liquid or a hot roux with cooler liquid to avoid lumps; bring to a boil to thicken to a light, creamy sauce.

Add the veal, carrots and mushrooms and leave about 20 minutes.

Mix egg yolks and cream, stir in, then add lemon juice; do not let it boil after the egg and cream go in. Taste.