Blanquette de Veau

FOR MEAT: Boil water in a large pot and immerse the pieces of meat. Boil for 1 minute; drain and rinse the meat under cold water: this way, you will make a very clear broth.

FOR VEGETABLES: Pour the broth into a 5 qt pot. Add 2 cups water and bring to a boil. Add the carrots, celery leaves, shallot, onions and garlic, salt and pepper. Cover the pot and simmer for 1 hour 40 minutes.

FOR SAUCE: Pour the contents of the pot through a strainer set over a large saucepan. Discard the garlic and return the meat and vegetables to the cooking pot. Boil the cooking liquid in the saucepan until reduced to 3/4 cup (6 fl oz/185 ml). Whisk in the creme fraiche, vanilla extract and lemon juice and continue whisking for 1 minute.

TO SERVE: Pour the thickened and flavored sauce over the meat, and warm for 5 minutes over very low heat. Serve at once with fresh tagliatelle garnished with sage.