Place the veal cubes in a large cooking pot, cover with cold water and bring to the boil for 2-3 minutes. Skim possible impurities from the surface of the water and drain the veal cubes. Drain when blanched.
Return the veal cubes to the cooking pot together with all the other aromatic ingredients and a good pinch of salt. Cover with cold water and simmer for 45-50 minutes until the meat is soft and tender.
Boil the champignons in a saucepan in 100 ml of veal stock for 3 minutes, keep aside.
Make the sauce
Measure 600 ml of strained mushroom stock and veal stock and bring to the boil.
Shred the roux with a cheese grater and gently whisk into the veal stock. Stir constantly until the sauce reaches boiling point to ensure a smooth velouté sauce.
Add the cream and continue cooking for 5 minutes.
Season with salt, white ground pepper, Dijon mustard, curry powder and lime juice.
Finish the dish
Add the cooked veal, carrots, celery and mushrooms into the sauce, gently stir to coat all ingredients.
Serve the blanquette with the boiled stock vegetables.
Notes
If you are using crème fraîche or double cream it is not necessary to add lemon juice as these creams are already acidic.