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Blanquette De Veau With Mushrooms & Onions

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  Veal 2 Pound (From Shoulder / Breast)
  Butter 4 Tablespoon
  Onion 1 , quartered
  Carrots 4 Medium
  Flour 1 Tablespoon
  Chicken stock/Veal stock 2 Cup (32 tbs)
  Parsley stems 1 Tablespoon
  Bay leaf 1
  Thyme sprig/0.25 teaspoon dried thyme 1
  Baby onions/Pickling onions 12
  Button mushrooms 12
  Egg yolks 1 Large (Or 2 Small)
  Cream 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon (1 Squeeze)

Cut veal into cubes about 1 1/4 inches square.
Put into pan with enough cold water to cover and a little salt.
Bring slowly to boil; cook 5 minutes.
Skim scum from surface; drain meat.
Wash well with cold water; dry.
Melt 3 tablespoons butter.
Cook veal cubes slowly with quartered onion and carrots; shake frequently.
Do not let them brown at all.
Stir in flour.
Add stock, parsley, bay leaf, and thyme; bring to boil.
Place in preheated 350°F oven or simmer on stove 1 to 1 1/2 hours until veal is tender.
Meanwhile, peel baby onions; cook in salted water 10 to 15 minutes; drain.
Melt remaining butter.
Cook mushrooms a few minutes; add to onions.
Remove veal from stove; place meat in dish.
Add carrots, baby onions, and mushrooms.
Strain cooking liquid; boil to reduce quantity slightly.
Remove from heat; cool slightly.
Beat egg yolks with cream; add a little hot sauce.
Strain mixture gradually into sauce.
Add lemon juice.
Do not boil under any circumstances after this point.
Pour over meat and vegetables.

Recipe Summary

Main Dish

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Blanquette De Veau With Mushrooms & Onions Recipe