1. Blanch the meat
Place the veal pieces in a large pot of cold, salted water. Bring to a boil, skim off any excess foam, and drain the meat. Rinse.

2. Gentle cooking
Return the meat to the pot. Add the sliced carrots, leek, celery, onion, bouquet garni, stock cube, and Blanc Petit Béret.
Cover with water. Bring to a boil, reduce heat, cover, and simmer for 1 hour 15 minutes.

3. Prepare the mushrooms
Meanwhile, clean and slice the mushrooms. Sauté them for 5 minutes in butter. Set aside.

4. Binding the sauce
When the meat is cooked, remove it from the pan along with the vegetables. Strain the broth and return it to a simmer.
In a small saucepan, make a roux: melt 20 g of butter, add the flour, mix for 2 min.
Gradually stir in the hot broth until you obtain a coating sauce.

5. Finalize
In a bowl, combine the egg yolks and cream. Add a little hot sauce to temper, then pour back into the sauce without boiling. Adjust the seasoning with salt, pepper, and lemon juice.
Return the meat, vegetables, and mushrooms to the sauce. Heat over low heat.

6. Serve
Serve piping hot with white rice, fresh tagliatelle or steamed potatoes.
✨ Pair with a chilled glass of Verger Blanc for a complete experience.