In a large pot filled with cold water, put the meat cubes and bring to a boil.
Once bubbling start, skim the surface completely.
Add onions, carrots, leek, bouquet garni, salt and pepper and let simmer for 1 h 30 to 2 hours.
Once the meat is cooked retrieve the cooking liquid which will be used to make the sauce.
In a pan melt the butter, add the flour and stir.
Pour a bit of cold milk to dilute.
Then slowly add the cooking liquid as you whisk, until you have the proper consistency.
Let cook for 10 more minutes.
At the last minute mix the egg yolk lemon juice and cream in a bowl and add to the source but do NOT bring to a boil.
Correct the seasoning.
Serve the meat, vegetables and the sauce, with a long grain rice.
Ingredients
Directions
In a large pot filled with cold water, put the meat cubes and bring to a boil.
Once bubbling start, skim the surface completely.
Add onions, carrots, leek, bouquet garni, salt and pepper and let simmer for 1 h 30 to 2 hours.
Once the meat is cooked retrieve the cooking liquid which will be used to make the sauce.
In a pan melt the butter, add the flour and stir.
Pour a bit of cold milk to dilute.
Then slowly add the cooking liquid as you whisk, until you have the proper consistency.
Let cook for 10 more minutes.
At the last minute mix the egg yolk lemon juice and cream in a bowl and add to the source but do NOT bring to a boil.
Correct the seasoning.
Serve the meat, vegetables and the sauce, with a long grain rice.