ingredients

1.5 kg of veal flank
4 carrots
2 big onions
1 big leek
12 turnips
3 3 sprigs of flat parsley
3 sprigs of chervil
1 clove
1 bay leaf
2 chicken broth tablets
500 g whole thick cream
10 g of butter
10 g of flour

Equipment

1 board 1 knife
1 round cast iron casserole
1 ladle
Kitchen string
1 skimmer
1 hand whip

Steps

Step 1

Cut the veal into pieces of 50 g approx., Put them in the casserole. Pour water up, bring to a boil over high heat. Remove gradually, with the ladle, scum and impurities that rise to the surface.

2nd step

Tie 3 sprigs of parsley with bay leaf. Peel and cut the onions in 8. Cut the carrots into 3 sections, then each section into 2 lengths. Put everything in the casserole with cloves and bouillon tablets. Let it shudder 40 min.

Step 3

Remove the green and the leek root. Split the first leaf along its entire length, remove it. Cut the white into 2-3 cm sections, bevel.

Step 4

Cut the tops of turnips 10 cm from the bulb; scratch the soil of the collar, then remove the root; peel them, wash them, as well as the pieces of leek.

Step 5

Remove meat and vegetables from the casserole with the skimmer. Throw away the clove and the bouquet. Add turnips and leek, cook for 17 minutes over low heat. Remove the vegetables, let boil until there are 2 ladles of broth.

Step 6

Work the butter in ointment; add the flour to obtain a handled butter. Mix a little butter in the ladle with broth, pour into the casserole while whisking. Add little by little all the butter handled.

Step 7

Pour the cream into the casserole, stir 2-3 min. Put the meat back, simmer for 10 minutes over low heat. Check the salt seasoning, pepper the grinder.

Step 8

Remove 3 sprigs of parsley and chervil. Put all the vegetables back, simmer for a few minutes. Serve in warm plates. Sow parsley and chervil.