Ingredients
- 5g of French-style mustard
- 800g of shoulder of veal
- 1 onion
- 1 clove of garlic
- 1 leek
- 1 carrot
- 1 stalk of celery
- 1 clove
- 50g of flour
- 1 egg
- 75g of butter
- 10cl of crème fraîche
- 1 bay leaf
- A pinch of cayenne
- Salt
Preparation
- Cut the shoulder of veal meat into cubes and blanch for five minutes.
- Peel the vegetables you’ll be using, mixing the clove of garlic up with the onion.
- Move the veal and vegetables to a stewpot filled with cold water and then cook over low heat; season to taste.
- Using a saucepan make up a white roux with flour and butter. In a bowl mix the egg yolk, crème fraiche and mustard.
- Once done remove the veal, add a ladle of the broth and store it in a salad bowl covered with cling wrap.
- Pour the rest of the broth onto the roux and then bring to a boil, whisking frequently until it thickens. Next slowly add the egg, crème fraiche and mustard mixture.
- Cover the veal with the sauce just before serving.
