Ingredients
- 1.2 kg of veal sauté or veal shoulder
- 8 carrots
- 2 large leeks
- 2 cloves garlic
- 1 onion
- 2 shallots
- 2 sprigs of thyme
- 300 g button mushrooms
- 80g butter
- 2 tablespoon(s) cornstarch
- 1 organic lime
- 2 egg yolks
- 10 cl of cream
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olive oil
Preparation
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Peel the carrots. Remove the base and the first leaves from the leeks. Wash the vegetables then cut them into slices. Peel and slice the garlic cloves, onion and shallots.
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Cut the veal into coarse cubes. Brown them in a casserole dish in a little olive oil. Remove the meat, add oil and brown the vegetables. When they are colored, put the meat back in, add enough water and bring to a very low boil. Add the thyme, cover and simmer for 1 hour 30 minutes.
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Brown the cleaned and sliced mushrooms in 30 g of butter. Reserve them.
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After 1 hour 30 minutes of cooking, remove the meat and vegetables; filter the cooking juice, reserve it in a saucepan. Return the meat and vegetables to the casserole dish. Reduce the cooking juice by a third.
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Prepare a roux: melt 50 g of butter in a saucepan. Add the cornstarch and mix for about 1 min. Pour in the cooking juices gradually, stirring vigorously, until the sauce coats the spoon. Pour over the meat and cook again for 15 minutes over low heat. Zest the lime over the casserole dish.
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Squeeze the lemon to extract the juice.
In a bowl, mix it with the egg yolks and cream. Add a ladle of lukewarm broth. Pour into the casserole dish and reheat for 10 minutes over a very low heat before serving – be careful, this mixture must not boil.
