1 bouquet garni (bundle of 1 sprig fresh flatleaf parsley
1 sprig fresh thyme and 1 fresh bay leaf)
salt
to taste
25g/1oz butter
1 tbsp olive oil
1 onion
finely diced
1 garlic clove
finely diced
300g/11oz basmati rice
450ml/16floz chicken stock
24 small cocktail onions
peeled
cooking liquid from the veal (see above)
250g/9oz small button mushrooms
trimmed
cooking liquid from the onions and mushrooms (see above)
300ml/11fl oz double cream
2 free-range egg yolks
2 tbsp crème fraîche
salt and freshly ground black pepper
Directions
For the veal
place the cubes of meat into a large saucepan
cover with cold water and bring to the boil.
When the water is boiling
reduce the heat until the water is simmering gently
then simmer for 30 minutes
skimming off any froth that collects of the surface of the liquid at intervals.
Add the vegetables
bouquet garni and a large pinch of salt
or to taste. Continue to simmer for a further 1 hour 20 minutes
adding more water as necessary to cover the veal and vegetables. (NB: The pan contents should be covered by the water at all times.)
While the meat is simmering
carefully decant 500ml/18floz of the cooking liquid.
Meanwhile
for the pilau rice
heat the butter and olive oil in a frying pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes
or until softened.
Add the rice and stir well to coat.
Pour in the stock
stir well
then bring the mixture to the boil.
Reduce the heat until the liquid is simmering. Cover the pan and continue to simmer for 15-18 minutes until the rice has absorbed the stock and is tender. Season
to taste
with salt and freshly ground black pepper.
Meanwhile
for the onions and mushrooms
place the cocktail onions into a separate pan and pour over the decanted cooking liquid. Bring the cooking liquid to the boil
then reduce the heat until the liquid is simmering.
Continue to simmer the onions for 10-15 minutes
or until tender. Add the mushrooms
cover the pan with a lid and continue to simmer for a further 10 minutes
or until the vegetables are tender.
Drain the onions and mushrooms
collecting the cooking liquid in the pan with the veal in it. Keep the drained onions and mushrooms warm.
When the veal pieces are tender
remove them from the pan and set aside. Keep warm.
For the sauce
strain the cooking liquid from the onions and mushrooms into a clean saucepan (discard the vegetables).
Bring the cooking liquid to a boil and continue to boil for 12-15 minutes
or until the volume of liquid has reduced by half.
Stir in the double cream
then return the mixture to the boil for a further 4-5 minutes.
Meanwhile
in a bowl
mix together the egg yolks and crème fraîche until well combined.
Remove the pan from the heat
then stir in the egg yolk and crème fraîche mixture. Stir continuously until the mixture is completely incorporated and the sauce has thickened slightly. Season
to taste
with salt and freshly ground black pepper
then strain the mixture through a fine sieve.
To serve
spoon some of the veal
onions and mushrooms into the centre of each of six to eight serving plates. Drizzle over the sauce.
