Blanquette de veau à l'époissesMention obligatoire pour toute utilisation : © Syndicat de défense de l'époisses

Ingrédients : 1.2 kg of veal for ragout, 250 g of Époisses, 20 g of Paris mushrooms, 50 g of butter, 40 g of flour, For the aromatic garnish:, 1 carrot, 1 onion, 1 leek, white part only, 1 celery branch, White vinegar, Honey, Salt and ground pepper

To whiten the meat, put it in a pan of cold water and boil. Put the white meat in a saucepanwith 1,7 liters of water, 150 gr of Epoisses and the aromatic filling. Slightly salt and cook low heatfor about 2 hours. Remove the meat and pass the juice to chinese keep 0,7 liters . Brownthe mushrooms in 10 grams of butter.
Make a white roux with 40 grams of flour and cooking juice. Boil then add 100 Gr of Epoisses, a spoonful of honey, a spoonful of vinegar and mushrooms. Rectify the seasoning then add the meat. Serve warm with white rice.

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