ClassicalFamilyFrenchCourse: Main coursePreparation: 45 minutesCooking: 90 minutesCost per serving: 3,04 €Energy: 487 kcal / serving
1. Cover the pieces of veal with cold water, add the 2 onions, carrots, celery stalk, leek, thyme, bay leaf, cloves, salt. Bring to a boil, then simmer for an hour, skim from time to time. The meat being cooked, remove it and keep it warm. Pass the broth.
2. Prepare a white roux with 70 g of butter and flour, wet with 1 liter of hot broth, bring to a boil stirring constantly, add the cream, reduce, pepper. Put the fire down. Put the pieces of meat back in the sauce. Check the seasoning.
3. Cut the earthy foot of mushrooms, cut into quarters if they are big. In a saucepan, put a tablespoon of water, the juice of 1/2 lemon, 15 g of butter, salt, pepper. Boil and add the chopped mushrooms. Cook for 10 minutes. Add the mushrooms in the sauce with the meat. Let simmer gently for a few more minutes.