First of all add all the ingredients mentioned above for the meat bouillon. That means the veal, veggies and herbs. Cover all the ingredients with the water and keep on a normal heat. Allow it to boil and directly take the heat down to a lower level so that the ingredients can simmer slowly for 1 hour. Skim off the fats in between while the content is cooking.
After the meat and veggies are cooked, you prepare the roux sauce. Melt the butter in a pan and add the flour, stirring continuously on the heat, or it will burn on.
Add the Bouillon from the meat pot and whisk it for 5 minutes on medium heat till a sauce gets formed. See that there are no bits in between. Keep aside.
In a separate bowl mix together the Yolk, Cream, Lemon Juice, Salt and Pepper. Add the cream yolk mix to the already prepared bouillon sauce and whisk it well in over heat for 2-3 minutes.
To serve, place the meat veggies on a plate, cover it all with the sauce and garnish with Parsley.
The Tomato helps to clear the bouillon, so dont forget to add it before cooking the meat.
Blanquette de veau https://www.masalaherb.com/blanquette-de-veau-a-lancienne/ May 4, 2012