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Blanquette De Veau

Gourmet.station's picture
<p><a href="http://www.flickr.com/photos/nikchick/293797423/in/set-107282">Image Credit</a></p>
Ingredients
  Condensed chicken broth 10 1⁄2 Ounce (1 Can)
  Veal cubes 2 Pound (About 1 1/2 Inch)
  Chopped parsley 2 Tablespoon
  Garlic clove 1 Small, minced
  Lemon juice 1 Teaspoon
  Thyme 1⁄2 Teaspoon, crushed
  Ground cloves 1 1⁄4 Dash
  Whole white onions 1 Pound (About 16 Small Pieces)
  Mushroom caps 1⁄2 Pound (2 Cups Small Fresh Pieces)
  Light cream 3⁄4 Cup (12 tbs)
  Flour 3 Tablespoon
  Cooked rice 1⁄2 Cup (8 tbs)
Directions

In skillet, combine broth, veal, parsley, garlic, lemon juice, thyme, and cloves.
Cover; cook over low heat 1 hour.
Stir now and then.
Add onions and mushrooms.
Cook 30 minutes more or until meat and vegetables are tender.
Gradually blend cream into flour until smooth; slowly stir into sauce.
Cook, stirring until thickened.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Stewed
Interest: 
Everyday

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