Once you have tasted these veal cheeks in wine, you won’t want to change! Since the animal only has two cheeks, make sure to reserve them with your butcher or meat vendor.
Stick the cloves into the onion. Make a bouquet garni with thyme and bay leaves. Submerge the cheeks in cold water, bring to a boil, and skim off the foam.
Add the celery, onion, herb bundle, carrots, leek, and garlic. Let simmer for 3 hours. Remove the meat, strain the stock. Reserve 45 to 45 centiliters of stock and set the vegetables aside for a later soup.
Garnish: Cook the leeks, turnips, and peeled carrots covered in broth for 30 minutes. Remove the first skin from the onions and boil them for a few minutes in salted water.
Sauce: Melt the butter over low heat in a saucepan. Add the flour and blend this roux with 450 milliliters of broth. Stir in the cream. Just before serving, mix the egg yolks with the combined wine, then add a splash of lemon juice.
To finish Presentation: heat the cheeks and vegetables in the sauce. Instead of serving the dish with the usual white rice, use the vegetables cooked in the broth and prepare a pearl barley pilaf, also cooked in a portion of the broth. Tagliatelle also pairs very well with this sauce.
0 servings
5
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