dynagirl

Mastering the Art of French Cooking, vol. 1

Blanquette de Veau À l’Ancienne, p. 362
Veal Stew with Onions and Mushrooms

This was really good, but not great. (Jeepers! So spoiled!) The veal is simmered in a stock which is then made into a velouté enriched with egg yolk and cream. Between the simmered pearl onions, the velouté and the egg, it sounded a lot futzier in the book than it was in reality.