Wash and scrub the carrots. There’s no need to peel them. Cut them into sticks.
Peel the mushrooms, trim off the dirty ends, and rinse them quickly under running water. Cut them in half.
Bring about 2 liters of water to a boil in a pressure cooker, along with the bouquet garni, onion, cloves, garlic, salt, and pepper.
Once the water comes to a boil, add the carrots, mushrooms, and pieces of veal.
Place the basket containing the peeled potatoes, cut into fairly large pieces, on top. Season the potatoes with salt and pepper to taste.
Close the pressure cooker and cook for 20 minutes starting from the moment the valve begins to hiss.
Making the white sauce
Meanwhile, start making a white sauce by mixing the butter and flour over low heat.
Remove from the heat and quickly stir in an egg yolk. Let the roux cool.
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
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!