Another famous traditional meal in French gastronomy, the blanquette de veau is ideal for helping you forget these first cold days of winter. 

Ingredients:

3 lb boneless veal shoulder, cut into 1cm chunks

280g pearl onions, peeled

16 peeled baby carrots

2 small fennel bulbs

280g button mushrooms 

3 tbsp unsalted butter

2 1/2 tbsp flour

2 cups double cream

1 tbsp fresh lemon juice

1 egg

80ml crème fraîche

250ml white wine

Salt and pepper to taste

For the bouquet garni:

1 tsp coriander seeds

5 black peppercorns

3 thyme sprig

2 cloves

2 garlic cloves

1 bay leaf

1/4 bunch parsley stems

Cheesecloth

Kitchen twine

Put the veal in a saucepan with butter, cook it until brown and add 2 1/2 tbsp of flour and 2 1/2 litres of water to time, stirring occasionally. 

When well blended, add the white wine and the bouquet garni (tied in the cheesecloth with kitchen twine) for a flavoured meat. Allow to cook for 30 minutes at a medium-low heat. 

Chop the various vegetables into small pieces vegetables. Add them to the saucepan and let the mixture simmer for 1 to 2 hours at a very low heat, until the veal and the vegetables are tender enough. Don’t forget to stir from time to time. If necessary, put more water in the saucepan. 

In a bowl, mix the crème fraîche and cream with one egg yolk, butter and the fresh lemon juice. Season with salt and pepper. Add this mixture at the last moment to the veal and vegetables, and stir well.

Serve the blanquette de veau hot, accompanied with rice.