Veal Blanquette (Veal In White Sauce) - cooking recipe

Ingredients

2 lbs stewing veal (Veal shoulder in cubes, strongly suggest milk fed veal)
1 tablespoon lemon juice (fresh)
2 carrots (large, peeled and cut in half)
2 onions (small, inserted with 3 cloves each)
3 garlic cloves
2 celery ribs
2 bay leaves
1/4 teaspoon thyme (3 sprigs if fresh)
1 teaspoon tarragon (3 sprigs if fresh)
3 tablespoons butter
3 tablespoons flour
4 tablespoons heavy cream
1 egg yolk
salt and pepper

Preparation

Place veal in a casserole, cover with cold water, add lemon juice and bring to a boil (since you boil the meat, I strongly suggest only first quality veal such as milk fed veal).
Remove foam on top of water.
When liquid becomes clear, add onion, carrots, garlic, celery, bay leaves and tyme.
Cook at low temperature for 1 1/2 hour, or until the meat is tender.
Remove meat from water, KEEP (3 1/2 cups) of cooking liquids.
Melt butter in casserole and add flour, cook for 1 minute at low temperature, stirring occasionnaly.
Add reserved liquids and mix well.
Add 3 tablespoons of heavy cream, mix well.
Add salt and pepper to taste. Add tarragon.
Cook sauce for 8 to 10 minutes at low temperature.
Put back meat in sauce. Simmer for 5 to 6 minutes at low temperature.
Remove casserole from heat. Beat egg yolk with 1 tablespoon of cream, add to sauce, mix well.
Serve with your choice of green vegetables, white rice, egg noodles or whipped potatoes.