Blanquette de Veau

Another wonderful French dish is veal with a creamy sauce.   It did not appeal to me until I tasted it in several restaurants.   So here is our version, which was excellent.


Ingredients:
1-2 pounds veal, well marbled
Oil
2 carrots, chopped
1 onion, chopped
2 cups mushrooms, small, whole
1 garlic clove
1 bay leaf
1 tsp dried or fresh thyme or 3 cloves 
1 cup white wine 


1 cup creme fraiche
1 egg yolk
juice of 1 lemon


Instructions:
Heat a large dutch oven on medium.   Heat oil.
Brown the pieces of veal in batches.
Add 1-1/2 cups water and 1 cup wine.
Add vegetables and flavourings.
Bring to a simmer and cook 2 hours.
Take the pot off the heat and cool for 10 minutes.
Mix creme fraiche, egg yolk, and lemon juice in a separate bowl.
Add to the meat and stir.  If you add the creme to the hot liquid too zoon, it will curdle.
Serve with rice or noodles.