Blanquette de veau (Creamy veal stew)

Melt half butter in a large saucepan on high. Brown veal in 3 batches, 3-4 minutes each. Remove from pan and set aside.

Melt remaining butter in same pan. Saute mushrooms, onion, carrot, celery and thyme 4-5 minutes, until lightly golden.

Add wine and simmer 4-5 minutes, until reduced by half. Return veal to pan with stock. Bring to boil. Cover and reduce heat to low. Simmer, partially covered, 1 hour, until veal is tender and sauce reduces by half.

In a small jug, whisk cream and yolk together. Whisk in ½ cup cooking liquid until smooth. Gradually add cream mixture to saucepan, stirring until thickened (do not boil after this point). Season to taste. Stir juice through just before serving.

TOP TIP An egg-yolk and cream liaison is a traditional French mixture used to thicken soups and stews.