Marc Saikali's Blanquette de Veau Serves 4 Ingredients 1 kg veal blanquette 1 small jar crème fraîche 1 vegetable stock cube 1 poultry stock cube 2 carrots 1 onion 1 egg yolk 1 small tin of button mushrooms 1 lemon 25 cl white wine flour salt and black pepper Instructions Brown the meat in a little soft butter until the pieces are a little browned. Sprinkle with 2 spoonfuls of flour. Stir well. Add 2 or 3 glasses of water, bouillon cubes, wine and stir. Add more water if necessary to cover. Slice the carrots and chop the onions, then add them to the meat, along with the mushrooms. Simmer over very low heat for approx. 1h30 to 2h00, stirring constantly. If necessary, add water from time to time. In a bowl, mix the crème fraîche, egg yolk and lemon juice. Add this mixture at the last moment, stir well and serve immediately.