Blanquette de veau with bacon

Easy
Serve hot
Print recipe
Ingredients
  • Gnocchi (ref. C40) - 150 g
  • Forestière sauce - 100 g
  • Veal meat for blanquette - 230 g
  • Carrot cut "paysanne" - 1/2 pc.
  • Minced yellow onion - 1/4 pc.
  • Paris mushrooms (cut into quarters) - 5 pcs.
  • Dry white wine - 6,5 cl
  • Veal stock - 10 cl
  • Egg yolk - 1/4 yolk
  • Fresh cream - 5 cl
  • Lemon juice - according to taste
  • Butter - 10 g
  • Olive oil - 1 tbsp
  • Salt and pepper
Preperation
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