1 Preheat your oven to 190°C (375°F) (gas mark 6).
2 In a cast iron casserole on the stovetop, melt a knob of butter with a little oil. Once the mixture turns a light brown (beurre noisette), place your pieces of veal, season with salt and pepper, and brown them lightly on all sides. Then add your mirepoix (carrots and onions, a pinch of lemon thyme) and let it sweat gently, covered, for 5 minutes.
3 Add the milk and cream, wait for it to come to a boil, season, then place in the oven for 50 minutes.
4 Meanwhile, peel your carrots, turn them slightly while leaving a bit of the green tops, then steam them (check doneness by piercing with a knife tip). Toss them in melted butter, season with salt and pepper, add a pinch of sugar, and keep them covered and warm.
5 Check that your veal is cooked (slightly firm but the knife tip should go through), remove the pieces (strain the cooking liquid). In your sauce, add a pinch of curcuma and the juice of half a lemon. Mix the cornstarch with a little cold milk and add to the sauce, then blend everything until there are no solid elements remaining.
6 Return your sauce to the heat, add your sliced mushrooms and reduce until it reaches a cream consistency. Adjust the seasoning, then add the veal pieces back in and keep covered. You can serve in the casserole if you wish, with the carrots on the side in a vegetable dish, or plate this refined blanquette on a hot plate, presenting it with the carrots arranged harmoniously around it. This recipe was inspired when I visited Tours to have lunch with a brilliant chef who had once worked in our restaurant in Paris, located across from the Halles. I was surprised when visiting to see the quality of the veal meats and other charcuterie offered to the customers.
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