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Blanquette Of Veal

Western.Chefs's picture
  Veal shoulder/Veal breast 2 Pound, cut into 1 1/2 inch cubes
  Water 1 Cup (16 tbs)
  Carrots 3 , cut into pieces
  White onions 12 Small, peeled and left whole
  Parsley sprigs 3
  Celery stalks 1
  Leek 1
  Bay leaf 1
  Garlic 1 Clove (5 gm)
  Peppercorns 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Salt 2 Teaspoon
  Flour 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Egg yolks 2
  Small mushrooms 1⁄2 Pound, sautéed in a little butter
  Butter 1 Teaspoon (For Sauteing Mushroom)
  Croutons 1 Cup (16 tbs)

1. Parboil the meat in a deep kettle in water to cover five minutes. Drain and add to the meat about four cups water and the carrots and onions.
2. Tie the parsley, celery, leek, bay leaf, garlic, peppercorns and thyme in a cheesecloth bag and add to the meat. Add the salt, bring the mixture to a boil, skimming as necessary, and simmer, covered, until the veal is tender, or about one and one-half hours.
3. Remove the meat, carrots and onions to a serving dish and keep warm. Remove the cheesecloth bag and discard.
4. Boil the broth until reduced about two-thirds. Cream the butter with the flour, add to the broth and boil, stirring, one minute.
5. Mix the cream and egg yolks, add to the broth and heat, stirring, until the mixture thickens. Do not let it boil or the cream will curdle. Strain over the meat and vegetables. Garnish with mushrooms and croutons.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3651 Calories from Fat 1478

% Daily Value*

Total Fat 167 g256.5%

Saturated Fat 85 g424.8%

Trans Fat 0 g

Cholesterol 1743.5 mg581.2%

Sodium 5344.8 mg222.7%

Total Carbohydrates 262 g87.4%

Dietary Fiber 42.2 g168.9%

Sugars 90.5 g

Protein 281 g561.7%

Vitamin A 765.8% Vitamin C 283.7%

Calcium 82% Iron 74.9%

*Based on a 2000 Calorie diet


Blanquette Of Veal Recipe