Veal Blanquette

Peel and halve the onion, then stud the halves with the cloves. Peel and cut the carrots into 3cm chunks, cut the celery into 3cm pieces, and halve and rinse the leek.

Tie the bouquet garni.

Combine the veal cubes, studded onion, carrots, celery, leek, bouquet garni and peppercorns in a large heavy pot or Dutch oven. Pour over 1.5 litres of cold water — the meat should be just submerged. Bring slowly to a bare simmer over medium heat, skimming away all grey foam and impurities as they rise, about 10–15 minutes.

Reduce the heat to low, partially cover, and cook at a gentle, barely-trembling simmer for 75 minutes, until the veal is completely tender when pierced with a knife and registers an internal temperature of 74°C on a meat thermometer. Remove the veal with a slotted spoon and set aside. Strain the broth, discarding the solids, and reserve.

While the veal cooks, blanch the pearl onions in a small saucepan of boiling salted water for 4 minutes, then drain and set aside.

Melt 20g of the butter in a medium sauté pan over medium heat. Add the pearl onions and cook, stirring occasionally, for 8 minutes until lightly golden and tender. Remove and set aside.

Increase heat to medium-high, add another 10g butter to the same pan, and sauté the mushrooms for 6 minutes until any released liquid has fully evaporated and the mushrooms are lightly golden at the edges. Season lightly with salt and set aside.

In a large, clean saucepan, melt the remaining 30g butter over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, for 2 minutes — the roux should smell biscuity but remain completely pale.

Gradually whisk in the 500ml of hot reserved veal broth in a slow, steady stream, whisking vigorously to prevent lumps. Bring to a gentle simmer and cook, stirring frequently, for 10 minutes until the sauce is smooth, glossy and coats the back of a spoon.

In a small bowl, whisk together the egg yolks and crème fraîche. Temper the liaison by whisking a ladleful of the hot sauce into the bowl, then pour the tempered mixture back into the saucepan, stirring constantly; do not allow the sauce to boil beyond this point or the yolks will curdle.

Add the reserved veal, pearl onions and mushrooms to the sauce. Heat gently over low heat for 5 minutes until everything is warmed through.

Stir in the lemon juice, taste, and adjust seasoning with salt and white pepper. Serve immediately, scattered with parsley, alongside steamed rice or buttered egg noodles.