Veal blanquette

Place meat into a deep saucepan and just cover with cold water; bring to the boil and skim off any scum which has floated to the surface.

Add onions, leek, carrot, all herbs and pepper; cover and simmer for 2 hours or until the meat is tender and falling apart.

Remove meat and vegetables and strain stock. Discard herbs and peppercorns and keep meat and vegetables warm, loosely covered with foil in a warm oven.

Heat butter in a deep pan until butter is foaming. Add mushrooms and cook 2 minutes until just softened. Stir flour into melted butter and mushrooms and cook a few minutes without browning.

Slowly add 4 cups of the veal stock and stir until thickened and smooth. (Remaining stock can be frozen.)

Whisk egg yolks and crme frache together; spoon in a few tablespoons of the thickened veal sauce and mix well.

Return to pan with lemon juice and mix well without boiling. Season with salt and pepper; top with parsley. Serve with boiled rice.