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Recipe : **** Blanquette Of Veal

Blanquette Of Veal
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    1 h 50
  • Ready in
    2 h 20
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

MenuGourmet Selection !
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
Veal, Veal

Recipe's Ingredients

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  • 12 sm white onions
  • 1 med carrot cut 1/2" long pieces
  • 1 med onion
  • 2 cloves
  • 1 bay leaf
  • 1 pch thyme
  • ½ teaspoons salt
  • ¼ teaspoons white pepper
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 egg yolks
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped parsley
  • 900 g veal breast or shoulder
  • 120 g sliced mushrooms fresh or canned
  • 1 l water
  • 30 ml heavy cream

  • Recipe preparation steps

  • 1
    Cut meat into 12 pieces.
  • 2
    Place veal in large, heavy saucepan.
  • 3
    Add water.
  • 4
    Bring to boil.
  • 5
    Skim.
  • 6
    Add white onions, carrot, onion studded with cloves, bay leaf, thyme, salt, and pepper.
  • 7
    Cover and simmer for 1 1/2 hours, or until meat is tender.
  • 8
    Remove meat, small white onions, and carrot to heated serving dish and keep warm.
  • 9
    Discard bay leaf and onion studded with cloves.In another saucepan melt butter.
  • 10
    Stir in flour and cook until smooth.
  • 11
    Add cooking liquid and mushrooms, and cook over low flame for 15 minutes, stirring occasionally.
  • 12
    In a bowl, combine cream and yolks.
  • 13
    Stir in 5 tablespoons of sauce from pan, one at a time.
  • 14
    Then stir egg mixture into sauce in pan.
  • 15
    Add lemon juice.
  • 16
    Cook over low flame for 5 minutes without allowing to boil, stirring constantly.
  • 17
    Pour sauce over meat.
  • 18
    Sprinkle with parsley.
  • 19
    Serve hot.
  • 20
    Blanquette de veau is traditionally served with rice, but noodles or boiled potatoes are also very good with it.Comments: This is one of the perfect dishes of "cuisine bourgeoise." It is economical, nourishing, delicate, and tasty.
  • 21
    In fact, it is so excellent that "grande cuisine" has adopted it.
  • 22
    With new "lettres de noblesse," blanquette de veau has exchanged its plebian name for a more aristocratic one, so call it "Blanquette de Veau a l'Ancienne" if you wish, but doN°t change anything in the recipe: it is the same.
  • Ready !