Here again is the method for preparing blanquette de veau, followed by some photos of the various steps.

1. Cut the meat into cubes of about 2½cm. Melt 25g of butter in a heavy-based non-stick pan over moderate heat, and fry the meat in three batches until well coloured – about 8 minutes per batch. Transfer to a dish.
2. Add the mushrooms to the pan and sauté for 10 minutes, tossing frequently, until glazed and tender.
3. Meanwhile, melt 15g of butter in a flameproof casserole, add the carrot and leek and sauté for about 10 minutes.
4. Add the bouquet garni, meat and mushrooms to the casserole, add the stock and water and bring to the boil. Place in an oven heated to 150C and bake for 30 minutes (reduce heat if liquid bubbles rapidly).
5. Add salt and pepper, stir well and cook for another 25 minutes or until meat is tender. Remove from oven.
6. Drain off the liquid and, if necessary, make it up to 400ml using water or stock. Discard the bouquet garni. Keep the meat and vegetables warm.
7. To thicken the sauce, melt the remaining 25g of butter in a saucepan. Add the flour and cook, stirring, for a minute. Add the measured stock all at once, whisking briskly. Bring it to a boil and let it simmer for several minutes, stirring gently. Whisk the cream and egg yolk together, stir in a little of the hot liquid then pour it into the saucepan, whisking all the time.
8. Take the sauce off the heat, add lemon juice to taste, adjust the seasoning and pour the sauce into the casserole. Heat through gently but do not allow the sauce to boil (or it might curdle).
9. If you would prefer to use less butter, complete steps 1 to 5 on one day, refrigerate overnight and, next day, remove the butter, which will have accumulated on the jellied surface of the dish. Use this butter in step 7 – it works just fine!

End of step 1 and start of step 3

End of step 2 (mushrooms) and ready for step 4 (casserole)

Mushrooms added for step 5

Beginning of step 6

Step 7 before adding the egg yolk and cream

Reheating during step 8