Instructions: Serves 6

Combine the veal, stock, wine, parsley, bay leaf, garlic, allspice, onions, and mushrooms, in the cooker. Lock the lid in place and over high heat. Bring to high pressure. Adjust the heat to maintain high pressure and cook for 10 minutes if using veal shoulder or 15 minutes if using breast. Let the pressure drop naturally or use a quick release method. Remove the lid, tilting is a way from you to allow any excess steam to escape.

Remove the parsley sprigs and bay leaf. While maintaining the sauce at a gently boil, slowly whisk in the bits of the flour-butter mixture. (Made by mashing the flour into the butter). Lightly beat the egg yolks and cream in a bowl. Slowly whisk 1/2 cup of the hot sauce into the yolk-cream mixture. The object is to prevent the yolks from curdling from contact with the hot liquid. Continue whisking an additional cup of the hot sauce into the yolk mixture, about 1/2-cup at a time. Then slowly whisk this mixture back into the Blanquette, which should be cooking at just below the simmering point. Add salt and pepper to taste. Continue to cook below the simmering point until the sauce is thick enough to lightly coat the back of a spoon, about 2-3 minutes. Serve immediately.

Authors note: Traditionally made with the economical breast of veal, which has a uniquely chewy texture. You might prefer the more tender shoulder cut. Either way, its a satisfying dish of French home cooking at its finest.

Serving Suggestion: Serve in soup plates over egg noodles or rice. Wild rice is especially good.

Preparation Time: 0:00

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