Calfsblanquette

Peel carrots and onion, wash celery, keep large pieces so that you can fish out more easily.

Insert the cloves in the onions and put everything in a large pot, season with salt and pepper, thyme and bay leaf and put it all the way under water on medium fire.

When it boils, reduce the heat a little so that it simmered gently but certainly further, foam occasionally off and let it cook for 1 hour, until your meat is soft.

Remove carrot, celery and onion so that you only have the soft pieces of meat.

Carefully pour into a colander with a pot underneath, catch broth and let it boil again.

Cut the mushrooms in half or in 4, put everything in a saucepan, cover with a circle of baking paper or lid and simmer for 5 minutes until they are nicely shrunk and glassy.

Mix everything for the balls, roll balls.

Peel the roots and threads of celery, cut into sloping pieces.

Add balls, celery and carrot to the broth, as soon as it boils again, reduce the heat and let it simmer for 5 minutes and sieve through, catch broth.

Melt butter in a large pot and let it become frothy, add the flour in one go and let some baking and add a first good dash of broth, 500 ml more or less.

Beat well until smooth thick porridge and add dashes of broth to the desired thickness.

Let it cook well and finally add the cream, cook briefly.

Now add the meat, the balls, the mushrooms and vegetables, mix well and let it boil for the last time.

Serve with potatoes, puree or rice.