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Veal Blanquette

Ingredients
  Diced veal 2 Pound
  Onion 1 , chopped
  Butter 2 Tablespoon
  Cream 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Clove 1
  Sliced mushrooms 2 Ounce
  Carrot 1 , sliced
  Flour 2 Tablespoon
  Egg yolk 1 , beaten
  Mixed herbs 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Presoak the Romertopf (clay pot).
2) Preheat the oven to 400 F.

MAKING
3) In a large bowl, place the diced meat along with enough boiling water to cover. Let stand for 5 to 10 minutes to blanch.
4) Into the soaked Romertopf, transfer the meat.
5) To this, add the mushrooms, carrot and onion.
6) On this, now add the stock along with the clove and herbs.
7) In the hot oven, cook covered for 2 hours or until the meat is tender.
8) In a saucepan, heat the butter.
9) To this, gradually stir in the flour.
10) Cook for 2 to 3 minutes.
11) Then, drain off the liquid from the pot and add to the pan.
12) When this mixture is evenly consistent, add the cream and beaten egg.
13) To the meat in the pot, add this mixture, stirring gently.

SERVING
14) Serve the Veal Blanquette, garnished with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
140 Minutes
Ready In: 
160 Minutes
Servings: 
8

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