Blanquette de Veau with Rice Pilaf Creamy Veal Stew with Rice

Cut the veal shoulder into 3 cm cubes. Peel and dice the carrot, leek, onion, and celery into 1 cm pieces. Slice the mushrooms.

In a large pot or Dutch oven, melt 20 g butter over medium heat. Add the veal cubes and brown on all sides for 5–6 minutes until golden. Remove veal and set aside.

In the same pot, add the diced carrot, leek, onion, and celery. Sauté over medium heat for 4–5 minutes until softened. Add the mushrooms and cook 2 more minutes.

Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth, stirring constantly. Add the bay leaf, thyme, salt, and white pepper. Return the veal to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 25–30 minutes until the veal is tender.

While the stew simmers, prepare the rice pilaf. In a small saucepan, heat the olive oil over medium heat. Add the rice and stir for 1 minute until lightly toasted. Add 400 ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the liquid is absorbed and rice is tender. Fluff with a fork.

In a small bowl, whisk together the egg yolks and heavy cream. Slowly ladle about 1 cup of hot broth from the stew into the egg-cream mixture, whisking constantly to temper. Pour the mixture back into the pot, stirring gently. Cook over low heat for 2–3 minutes until the sauce thickens slightly. Do not boil. Remove from heat and stir in lemon juice. Adjust seasoning with salt and pepper.

Serve the blanquette over the rice pilaf, spooning the sauce generously over the meat and vegetables.