FRIJE

Instructions

• 1.   Cut the bacon into cubes and brown it in a casserole dish with oil. Transfer it to a plate.
• 2.   In the same casserole dish, brown the peeled and chopped onion. Remove it.
• 3.   Then sauté the pieces of meat. Once they are well browned, sprinkle them with 1 tablespoon of flour. Mix.
• 4.   Pour in the white wine, then add the bacon and onion back in.
• 5.   Add the peeled and chopped carrot, salt, pepper, and thyme. Stir everything together and cover with hot water. Put the lid on and let it cook over low heat for 1 hour and 30 minutes.
• 6.   Twenty minutes before the end of cooking, add the washed and peeled button mushrooms.
• 7.   Prepare the white sauce by melting the butter, adding the remaining flour, and stirring vigorously. Pour in a ladleful of the blanquette cooking juice. Mix and let it cook until the sauce thickens.
• 8.   Pour the white sauce into the casserole dish.
• 9.   Just before serving and off the heat, thicken the sauce with an egg yolk and heavy cream. Serve hot with rice.

Nutritional information *