Rolls in a Creamy Blanquette Sauce

In a casserole dish, melt the butter and brown the paupiettes on all sides. Remove them and set aside.
Cook the vegetables:
Sauté the leek and carrots in the same casserole dish. Then add the mushrooms and cook for a few minutes.
Make the sauce:
Sprinkle with flour, mix well, then pour in the stock. Return the paupiettes to the pan, add the thyme, and simmer, covered, for 30 minutes. Add the cream:
Stir in the cream and simmer for another 5 minutes to thicken the sauce.
Serve:
Arrange the paupiettes with the vegetables and sauce, and serve with rice or potatoes.
Prep time: 15 minutes | Cook time: 35 minutes | Total: 50 minutes
Kcal: 570 kcal | Serves: 4