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Blanquette Of Veal

Western.Chefs's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Interest: 
Everyday

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