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Blanquette De Veau

Ingredients
  Boneless veal shoulder 2 Pound, cut into 2-inch pieces
  Water 1 Quart
  Onion 1 , peeled and stuck with 4 whole cloves
  Cloves 4
  Carrots 5 , scraped and quartered
  Bay leaf 1
  Dried thyme 1⁄8 Teaspoon
  Diced celery 1⁄2 Cup (8 tbs)
  Peppercorns 4
  Salt 1 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  White onions 1 Pound, peeled
  Fresh mushrooms 1⁄2 Pound, wiped and stemmed
  Butter 2 Tablespoon
  All-purpose flour 1⁄4 Cup (4 tbs)
  Egg yolks 2
  Strained lemon juice 2 Tablespoon
  Parsley 1 Tablespoon, minced
Directions

MAKING
1) Put the veal, onion, carrots, bay leaf, thyme, celery, peppercorns, salt and water in a slow cooker.
2) Cover the cooker and cook on LOW for 4 to 6 hours.
3) Once the veal has cooked, or about 30 minutes before serving time, melt ¼ cup of butter in a medium skillet and add the onions.
4) Cover the skillet and gently simmer on low heat for 25 minutes, till the onions are thoroughly cooked. Ensure that the onions do not change color.
5) Transfer the onions to a warm serving plate.
6) In the still hot skillet with butter, saute the mushroom caps for about 5 minutes, uncovered. Add them to the serving dish.
7) In the skillet, melt 2 tablespoons of butter over low heat.
8) Add the flour and 3 ½ cups of the veal cooking liquid and quickly stir in order to make a smooth sauce.
9) In a cup, put the egg yolks, beat lightly and then add the lemon juice. Mix well and stir in ¼ cup of the hot sauce.
10) Add the egg-sauce mixture back into the sauce in the skillet. Heat the sauce, without boiling, for 3 to 4 minutes.
11) From the slow cooker, lift the vegetables and veal, drain well and add to the serving dish.

SERVING
12) Over the hot meat and vegetables, pour the hot sauce, garnish with parsley and serve right away. Makes a good main course dish and goes well with cooked, hot rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
370 Minutes
Ready In: 
380 Minutes

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