Veal in creamy sauces

Veal blanquette or veal in cream: slow-braised veal in a white stock finished with cream, egg yolk, and lemon. The veal is mild, tender, and almost neutral in flavour, the cream sauce is rich and fatty, the egg yolk adds further richness, and the lemon lifts the whole. The wine needs enough body to carry the cream without disappearing into it, enough acidity to cut the fat, and restraint to let the delicate veal character speak.