Recipe for Veal Cheek Blanquette

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.