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Blanquette of Veal

Serves 6.

Ingredients

1kg Diced Rose Veal
1 litre Stock (veal or chicken)
250ml White Wine
2 Medium Leeks, trimmed and chopped
3 Celery Sticks, chopped
2 Shallots, chopped
1 Whole Head of Garlic, halved
2 Sprigs of Rosemary
300g Button Mushrooms, halved
3 Egg Yolks
250ml Double Cream
1 tbsp Horseradish Sauce
25g Butter
Bunch of Flat-leaf Parsley
Zest and Juice of 1/2 Lemon
300g Fresh 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 mins.

Add the veal to the pan with the mushrooms and return to a simmer. Season well then cook for 20 mins until meat is just tender. Beat together the egg yolks and cream. Stir in the horseradish and briskly mix in the 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 the pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning. Boil the tagliatelle according to pack instructions, then drain and toss with a little butter. Divide pasta between 6 warmed plates and spoon the blanquette of veal on top.

Source: Gordon Ramsay