Blanquette de Veau

Ingredients

Veal
3 carrots
1 celery
1 large white onion
1 clove
A few sprigs of thyme
Box of small white mushrooms
Small bag of pearl onions
1 cup of cream
2 egg yolks
40 g butter
40 g flour

Instructions

Prep the vegetables by peeling the white onion and cutting off the eop and bottom ends. Insert the clove into the side of the onion. Peel the carrots and dice them into .5-1 inch chunks. Cut the celery in half, take the bundles of thyme and bay leafs and sandwich the celery halfs around the herbs making sure to tie it off with some twine. If you have small white button mushrooms, simply clean them and set them by side. If they are larger than the slices of carrots, cut them till matching in size.
Boil the veal in some salted cold water.
As the meat is boiling, begin to also boil the pearl onions in a separate pot for 3 to 4 minutes. This will slightly soften the onions and allow the skin to peel off easily. When peeled, make sure to cut off the ends.
When the scum begins to rise in the pot of boiling veal, remove it with a ladel. Once the scum is removed you can add the white onion with the clove, carrots, and celery herb bundle to the boiling veal.
As everything is boiling, begin cooking the pearl onions in some butter. As it begins to brown, add some of the stock to deglaze and continue cooking until tender, and then set it aside. Do the same with the mushrooms only adding a little lemmon juice, and then put them together with the pearl onions.
Once the veal is tender, remove it from the pot, along with the carrots into a separate bowl. Remove the onion and the celery bundle and strain the broth.
Make a reuex by melting the butter in a pot and adding the flour. Make sure to constantly mix using a wooden spoon and cook on medium heat. Once the reuex is amber, add some of the broth and mix with a wisk.
Make a mix of the cream and egg yolk mix and add to the sauce. Once the constancy of the sauce is to your liking,, add the veal, carrots, mushrooms, and pearl onions.