Quick Veal Blanquette

Blanquette de veau "minute" : instructions

• Cooking the veal and vegetables
  • 1
    Wash and scrub the carrots. There’s no need to peel them. Cut them into sticks.
  • 2
    Peel the mushrooms, trim off the dirty ends, and rinse them quickly under running water. Cut them in half.
  • 3
    Bring about 2 liters of water to a boil in a pressure cooker, along with the bouquet garni, onion, cloves, garlic, salt, and pepper.
  • 4
    Once the water comes to a boil, add the carrots, mushrooms, and pieces of veal.
  • 5
    Place the basket containing the peeled potatoes, cut into fairly large pieces, on top. Season the potatoes with salt and pepper to taste.
  • 6
    Close the pressure cooker and cook for 20 minutes starting from the moment the valve begins to hiss.
• Making the white sauce
  • 7
    Meanwhile, start making a white sauce by mixing the butter and flour over low heat.
  • 8
    Remove from the heat and quickly stir in an egg yolk.
    Let the roux cool.
  • 9
    Once the blanquette is cooked, ladle out some of the broth and add it to the roux.
    Stir and add liquid until you have a smooth, creamy sauce.
    
    The Chef's Tip

    Go easy on the broth—you can always add more, but you can’t take any out!
• Assembly and service
  • 10
    Arrange the veal slices on your finest serving platter (warmed to 60°C beforehand, if possible). Arrange the potatoes around the meat and pour the sauce over it. A real treat!