Blanquette de Veau - butter

Method

• Put a large flameproof casserole or Dutch oven with a lid over medium-high heat for 2 or 3 minutes.
• Add 2 tablespoons of the butter.
• A minute later, when the foam subsides, brown the veal chunks, adding a few at a time, turning them to brown all over, and removing the pieces as they brown.
• Take your time and brown the veal in batches if necessary so they darken nicely; depending on your heat level and the size of your pan, this will take from 10 to 20 minutes.
• If necessary, drain all but 2 tablespoons of the fat from the pan and add the onion, carrots, and turnips.
• Cook, stirring occasionally, for 5 minutes, then add the salt, pepper, stock, bay leaves, and thyme.
• Bring to a boil and return the veal to the casserole.
• Adjust the heat so the stew simmers steadily and cook, partially covered, stirring occasionally, until the veal is tender, 45 to 60 minutes.
• Transfer the veal and vegetables to a large bowl.
• Strain and reserve the stock.
• Melt the remaining butter in a medium saucepan over low heat.
• Add the flour and whisk constantly for 3 minutes; do not let the mixture brown.
• Whisk in 2 cups of the reserved stock and cook, whisking occasionally, until the mixture thickens, about 5 minutes.
• Add the egg yolks and cream and cook, whisking constantly, for another 2 minutes.
• Whisk in the lemon juice and remove from the heat.
• Pour the sauce over the veal and vegetables, garnish, and serve.