Technical Stages :

• Blanch the pieces of meat for 5 minutes (begin in cold water).
• Cool down and drain.
• Place the meat in a stewpan.
• Add gradually 2 litres of cold water (you may also use white veal stock).
• Add salt. Add all the vegetables of the aromatic garnish.
• Bring to a boil and skim frequently.
• Cook for about an hour.
• Peel and glaze the pearl onions. Wash,slice and cook the mushrooms in a small sautée pan with a pinch of salt and lemon juice, 20 g butter and 10 cl water. Cover with a parchment paper lid.
• Sauce:
• Prepare a white roux with the butter and flour. Decant the meat and filter about 1.5 litres boiling juice over the cold roux. Whisk and cook on medium heat until the sauce thickens.
• In a terrine, place the egg yolks and the crème fraîche together. Mix using a whisk.
• Gradually pour this preparation into the boiling broth, constantly stirring off the heat. Adjust seasoning.
• Add the pieces of meat one by one and immerse them in the sauce.
• Also add the mushrooms and pearl onions. Gently stir and serve hot.