Veal Blanquette

Preparation

1. Place the meat in a large saucepan. Cover with cold water. Bring to a boil and blanch for 3 to 4 minutes. Rinse under cold water. Drain.
2. Return the meat to the pan. Add the carrots, celery, peas, garlic and broth. Season lightly with salt and pepper. Bring to a boil and skim if necessary. Cover and simmer for 1 hour over low heat.
3. In a saucepan, lightly sauté the onions in the butter. Cook the mushrooms in the butter and allow the water to evaporate. (Note: To peel pearl onions easily, blanch them in boiling water for 2-3 minutes. Rinse them under cold water and peel them).
4. For the sauce, simmer the milk, pearl onions, mushrooms, bouquet garni, salt and pepper in a saucepan.
5. In a saucepan, without allowing to brown, cook the butter with the flour, stirring frequently (white roux). Strain the hot milk through a sieve and add it to the white roux. Simmer to a fairly thick consistency, stirring frequently with a whisk.
6. Pour the Béchamel sauce into the saucepan containing the veal and vegetables, add the pearl onions and mushrooms, adjust the seasoning if necessary.
7. Serve on a bed of rice