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Classic Blanquette De Veau

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  Boneless veal 1 1⁄2 Kilogram, cut into large cubes
  Onion 1 Large, studded with 1 clove
  Cloves 1 , studded with onion
  Carrots 3 , quartered
  Celery stalks 1 , sliced
  Bouquet garni 1
  Veal stock/Chicken stock 5 Cup (80 tbs)
  Salt To Taste
  White pepper To Taste
  Button onions 20 (White Variety)
  Small button mushrooms 125 Gram
  Flour 2 Tablespoon
  Butter 45 Gram
  Egg yolks 3
  Cream 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Chopped parsley 1 Tablespoon (For Garnish)
  Croutes 1⁄2 Cup (8 tbs) (For Garnish)

Blanch veal for 2 minutes in boiling salted water. Drain, rinse under cold running water and place in a deep, heavy saucepan. Add onion, carrot, celery and bouquet garni. Add stock and season with salt and pepper. Bring to simmering point then cover and simmer very gently 11/2hours or until veal is tender. Skim surface several times during cooking. While veal is cooking, peel onions, leaving root ends intact. Cut a shallow cross in root end of each onion and blanch in boiling water for 5 minutes. Drain. Remove vegetables and bouquet garni from veal with a slotted spoon. Add button onions and mushrooms to the saucepan and simmer 10 minutes. Blend flour and butter together and whisk, a little at a time, into simmering liquid. Simmer another 10 minutes, then remove pan from heat. Mix egg yolks and cream together. Stir in 2 tablespoons of liquid from veal, stir this mixture back into the saucepan with lemon juice and reheat gently without boiling. Adjust seasoning. Serve blanquette sprinkled with parsley and garnished 101 with croutes. Serves 6. Serve with hot buttered rice or mashed potatoes. CROUTES: Remove crusts from sliced bread and cut into small triangles. Fry in a little oil and butter until crisp and drain on crumpled paper towels.

Recipe Summary

Main Dish

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Classic Blanquette De Veau Recipe