FRIJE

Instructions

• 1.   Put the meat cubes in a casserole dish with the onion studded with cloves, garlic, bouquet garni, whole peppercorns, and nutmeg. Add 2 liters of cold water. Bring to a gentle boil. Season with coarse salt, then add the carrots. Let simmer over low heat for 1 hour and 30 minutes, skimming regularly.
• 2.   Melt 20g of butter in a frying pan and add the mushrooms.
• 3.   Cook over medium heat for 10 minutes, turning them over. Season with salt and pepper. Set aside.
• 4.   When the meat is cooked and tender, prepare the sauce: melt the remaining butter in a saucepan. Add the flour and cook for 2 minutes, stirring. Using a ladle, take 40cl of the cooking broth and pour it slowly into the saucepan, whisking constantly. Let cook for 2 minutes.
• 5.   Beat the egg yolks with the cream, then pour them into the saucepan to thicken the sauce. Let simmer for 3 minutes, then keep warm in a bain-marie.
• 6.   Using a slotted spoon, remove the pieces of meat from the broth and arrange them in a shallow dish or a large copper pot. Add the warmed carrots and mushrooms. Pour the creamy sauce over the meat and vegetables. Sprinkle with chopped parsley and serve immediately.

Nutritional information *