Veal blanquette with bacon

• Gnocchi – 150 g
• Forestière sauce – 100 g
• Veal for blanquette – 230 g
• Carrot (paysanne cut) – 1/2 pc
• Yellow onion (chopped) – 1/4 pc
• Mushrooms (quartered) – 5 pcs
• Dry white wine – 6.5 cl
• Veal stock – 10 cl
• Egg yolk – 1/4 pc
• Fresh cream – 5 cl
• Lemon juice – to taste
• Butter – 10 g
• Olive oil – 1 tbsp
• Salt and pepper

1. Brown the meat in a casserole with butter until lightly colored.
2. Deglaze with dry white wine and veal stock. Add a little water if needed. Add the carrots, onions, mushrooms, and forestière sauce. Let simmer over very low heat for 1.5 to 2 hours, stirring gently and regularly. Add a little water from time to time if necessary.
3. Dip the gnocchi in lightly salted boiling water for 2 minutes and drain. Fry the gnocchi until golden brown in a pan with olive oil. Once golden, place them on absorbent paper to remove excess oil.
4. Lightly salt.
5. Mix the cream, egg yolk, and lemon juice and add to the preparation. Stir well. Do not bring to a boil anymore.
6. Serve the blanquette nicely on a warm plate with the gnocchi on the side.

Cold preparation
Follow the steps above, but let the preparations cool before placing them in containers. We recommend not adding lemon to prevent the sauce from curdling.