Blanquette of Veal

Ingredients

1kg diced veal

1 litre beef/veal stock

250ml white wine

2 leeks, trimmed and chopped

3 celery sticks, chopped

3 carrots, chopped

2 shallots, chopped

Whole head of garlic, halved

2 sprigs rosemary

300g button mushrooms, halved

3 egg yolks

284ml pot double cream

1 tbsp horseradish sauce

25g butter

Large bunch flat-leaf parsley, stalks trimmed and leaves roughly chopped

Grated zest and juice of 1 lemon

300g tagliatelle

Method

Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer uncovered for 10 minutes.  Add the veal to the pan with the mushrooms. Return to a simmer, season well, then cook for 20 minutes until the meat is just tender.

Beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle.  Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice.  Check the seasoning again.

Meanwhile, boil the tagliatelle according to pack instructions.  Drain and toss with a little butter and divide between six warmed plates. Spoon the veal on top and serve.

Source: Gordon Ramsay, BBC Good Food Magazine

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