Blanquette de Veau

Blanquette de Veau 

Ingredients


For 4 peoples


800g veal meet (shoulders)

1 oignon with a clove

2 Carrots (sliced)

1 leek (sliced)

Thyme

Rosemary

4 spoon of fresh cream

30g butter

Juice from 1/2 lemon

50g flour

Sel, pepper


Preparation
Slice the carrots and the leek. Put the cloves on the onion.

Procedure
Put the meat in cold water (cover the meat with water), let it boil and then take out the fat from the water.

Add the onions, carrots, leeks, herbs and salt to the meat.
let it cook for 20 minutes in the cooking pressure.





 After cooked take the meat and vegetables from the pan. Keep them aside.

In a small bowl, mix flour with some water from the meat to get a homogenize cream, then put it in the pan and let the water get thicker.  In low temperature, always mixing to not stick on the pan.

At the end add the cream, turn off the heat and add the lemon juice. It's ready to eat.

This dish is better when cooked the day before.

Bom apetite!!