Preparing the blanquette:
Cut the meat into pieces and place in cold water with a tablespoon of salt, just enough to cover the meat.
Bring to a boil and skim off the foam just before it boils.
Add the coarsely chopped vegetables, the onions (one of which has a clove), the garlic, pepper, and the bouquet garni.
Let the broth simmer gently until the meat is tender (about 1.5 to 2 hours).
Remove the meat from the broth and strain the broth.
Reduce the broth until about half remains.
Add the full cream and let it reduce further. For a more intense flavor, you can reduce the cream separately until half before adding it.
Season the sauce to taste. If necessary, thicken with a roux or cornstarch mixed with a bit of cold cream.
Preparing the vegetables:
Cut the carrots into julienne and finely chop the white celery. Sauté them until just tender in a knob of butter or briefly poach them in water.
Peel the asparagus, cut them into pieces, and cook them until just tender in salted water.
Assembling and serving:
Add the meat and vegetables to the sauce and warm through briefly.
Serve with boiled waxy potatoes and finish with a few sprigs of chervil or flat-leaf parsley. Fill in some instructions or facts here, use full enters per step (no shift+enters), no numbers.
Tips
Use heavy cream for an extra creamy sauce.
Let the cream reduce separately to make the sauce more intense in flavor.
Mash the potatoes into the sauce for the ultimate comfort food experience!
Serve with a fresh salad or some extra steamed vegetables for a lighter touch.
