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1
Combine the veal, stock, wine, parsley, bay leaf, garlic, allspice, onions, and mushrooms, in the cooker.
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2
Lock the lid in place and over high heat.
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3
Bring to high pressure.
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4
Adjust the heat to maintain high pressure and cook for 10 min if using veal shoulder or possibly 15 min if using breast.
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5
Let the pressure drop naturally or possibly use a quick release method.
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6
Remove the lid, tilting is a way from you to allow any excess steam to escape.
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7
Remove the parsley sprigs and bay leaf.
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8
While maintaining the sauce at a gently boil, slowly whisk in the bits of the flour-butter mix.
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9
(Made by mashing the flour into the butter).
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10
Lightly beat the egg yolks and cream in a bowl.
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11
Slowly whisk 1/2 c. of the warm sauce into the yolk-cream mix.
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12
The object is to prevent the yolks from curdling from contact with the warm liquid.
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13
Continue whisking an additional c. of the warm sauce into the yolk mix, about 1/2-c. at a time.
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14
Then slowly whisk this mix back into the Blanquette, that should be cooking at just below the simmering point.
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15
Add in salt and pepper to taste.
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16
Continue to cook below the simmering point till the sauce is thick sufficient to lightly coat the back of a spoon, about 2-3 min.
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17
Serve immediately.
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18
Author's note: Traditionally made with the economical breast of veal, that has a uniquely chewy texture.
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19
You might prefer the more tender shoulder cut.
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20
Either way, it's a satisfying dish of French home cooking at its finest.
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21
Serving Suggestion: Serve in soup plates over egg noodles or possibly rice.
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22
Wild rice is especially good.
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23
Preparation Time: 0:00
