📝 About This Recipe
This quintessential French classic is the epitome of elegance, featuring tender morsels of veal gently poached in a white stock to preserve their pearly color. Unlike traditional stews, the meat is never browned, resulting in a sophisticated, ivory-hued ragout bound by a luxurious liaison of heavy cream and egg yolks. It is a celebratory dish that balances the earthy notes of button mushrooms and pearl onions with the bright acidity of lemon, offering a silkiness that defines the 'Haute Cuisine' experience.
🥗 Ingredients
The Veal and Poaching Liquid
- 2.5 lbs Veal shoulder or breast (cut into 1.5-inch cubes, trimmed of excess fat)
- 6 cups White veal stock or chicken stock (high quality, low sodium)
- 1 Carrot (peeled and cut into large chunks)
- 1 Leek (white part only, cleaned and halved)
- 1 Onion (studded with 2 whole cloves)
- 1 bundle Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
The Garnish (Garniture à l'Ancienne)
- 15-20 pieces Pearl onions (peeled)
- 8 oz Button mushrooms (small, kept whole, stems trimmed)
- 2 tablespoons Unsalted butter (for glazing)
- 1 teaspoon Lemon juice (to keep mushrooms white)
The Sauce and Liaison
- 3 tablespoons Unsalted butter (for the roux)
- 3 tablespoons All-purpose flour (sifted)
- 3/4 cup Heavy cream (high fat content (36-40%))
- 2 large Egg yolks (at room temperature)
- 1/2 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Nutmeg (freshly grated)
- to taste Salt and White Pepper (white pepper is essential for the color)
👨🍳 Instructions
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1
Place the veal cubes in a large Dutch oven and cover with cold water. Bring to a boil for 2 minutes to blanch; this removes impurities and ensures a clear, white sauce. Drain the meat and rinse each piece under cold water to clean it thoroughly.
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2
Return the cleaned veal to the pot. Add the stock, carrot chunks, leek, clove-studded onion, and bouquet garni. The liquid should just cover the meat.
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3
Bring to a very gentle simmer. Skim any foam that rises to the surface. Cover partially and cook for 1.5 hours, or until the meat is fork-tender but not falling apart.
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4
While the meat simmers, prepare the pearl onions. Place them in a small skillet with a half-cup of water, a knob of butter, and a pinch of salt. Cover and simmer until tender, then remove the lid and evaporate the water until they are glazed but not browned.
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5
In another small pan, sauté the mushrooms with a tablespoon of butter, a splash of water, and a teaspoon of lemon juice. Cover and cook for 5 minutes. Set aside with the onions.
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6
Once the veal is cooked, strain the entire contents of the pot through a colander into a large bowl. Discard the cooked vegetables and herbs. Keep the veal cubes warm in a covered dish with a splash of stock.
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7
In the cleaned Dutch oven, melt 3 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 2 minutes without letting it brown. This is a 'blond roux'.
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8
Gradually whisk in 3 to 4 cups of the reserved cooking stock. Simmer for 10-15 minutes until the sauce thickens and achieves a velvety consistency that coats the back of a spoon.
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9
In a separate small bowl, whisk together the heavy cream and egg yolks to create the 'liaison'.
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10
Temper the liaison by slowly whisking in a ladleful of the hot sauce. Then, pour this mixture back into the main pot with the sauce. Whisk constantly over low heat for 2-3 minutes. Do not let it boil, or the eggs will curdle.
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11
Add the lemon juice, nutmeg, salt, and white pepper. Taste and adjust seasoning; the sauce should be rich, creamy, and slightly bright.
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12
Fold the tender veal cubes, glazed pearl onions, and mushrooms back into the sauce. Heat through very gently for 2 minutes.
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13
Transfer to a warmed deep serving platter. Garnish with a whisper of fresh parsley if desired, though traditionally it is kept pristine and white.
💡 Chef's Tips
Never brown the meat or the roux; the beauty of this dish lies in its ivory color. Use white pepper instead of black pepper to maintain the flawless aesthetic of the cream sauce. Always temper your egg yolks with hot liquid before adding them to the pot to prevent scrambling. If the sauce is too thick, thin it with a little more of the reserved poaching stock. Quality matters: Use a homemade-style veal or chicken stock for the deepest flavor profile.
🍽️ Serving Suggestions
Serve alongside Steamed Basmati or Pilaf Rice to soak up the exquisite sauce. Pair with a crisp, high-acidity white wine like a Chablis or a Dry Chenin Blanc. Accompany with buttered steamed asparagus or haricots verts for a touch of green. A side of crusty French baguette is essential for cleaning the plate. Finish the meal with a light lemon sorbet to cleanse the palate after the rich cream sauce.