Blanquette de Veau French Veal Ragout

Ingredients

• 1 Garlic Glove
• 1 sprig of fresh thyme
• 2 bay leaves (fresh or dry)
• 1 celery stalk, sliced
• a few sprigs of parsley
• 2 leeks, sliced (white part only)
• 150 g carrots, sliced
• 2 teaspoon olive oil
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 900 g water
• 1000 g veal shoulder, cut into 3cm cubes
• 500 g white mushrooms, sliced
• 50 g Butter
• 50 g plain flour
• 100 g crème fraiche
• 2 egg yolks

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