Blanquette of veal

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 400 g button or field mushrooms
• 2 2 shallots
• 3 2 carrots
• 4 700 g veal
• 5 4 tablespoons olive oil
• 6 200 ml dry white wine
• 7 1 bouquet garni
• 8 2 cloves garlic
• 9 150 ml cream
• 10 3 egg yolks
• 11 2 tablespoons cornflour
• 12 1 lemon
• 13 3 tablespoons olive oil
• 14 salt
• 15 pepper
• Total weight: 2,240 grams

Times:

Preparation	Cooking	Start to finish
1 hour 15 min.	1 hour 40 min.	2 hours 50 min.

Step by step recipe

1	Peel 400 g button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.
2	Chop 2 shallots, set aside a teaspoonful for cooking the mushrooms. Peel 2 carrots, rinse and cut into thin sticks (julienne). Set aside.
3	Prepare 700 g veal: remove veins and trim off any skin, keeping only the best of the meat. Cut into small pieces.
4	Pour 4 tablespoons olive oil into a large pan on medium heat, and when hot, add meat, salt and pepper. Fry stirring frequently, and remove meat from pan as soon as browned.
5	Leave pan on the heat and pour in 200 ml dry white wine. Scrape bottom of pan well to deglaze.
6	Then add carrots and shallots, 1 bouquet garni and 2 cloves garlic.
7	Add meat.
8	Add just enough water to cover meat. Cover and leave to cook over low heat at least an hour and a half.
9	After this time, pour the contents of the pan through a strainer, and collect the cooking juices in another pan. Put this on medium heat. Discard bouquet garni and garlic.
10	Prepare the mixture for thickening by beating with a whisk together 150 ml cream, 3 egg yolks, 2 tablespoons cornflour, the juice of half a lemon, salt and pepper.
11	When the cooking juices come to the boil, pour in the mixture and beat briskly. You will see the sauce thicken.
12	Put back the meat, stir well, check seasoning and leave on low heat.
13	Pour 3 tablespoons olive oil into a pan on high heat, and when really hot add the teaspoonful of shallot kept back, salt and pepper. Cook one minute...
14	...then add mushrooms, cook briefly stirring constantly. Stop cooking as soon as they begin to release liquid...
15	...and tip into the blanquette. The blanquette can be kept on low heat for a long time without any problem.
16	Serve with pilau rice for example, or boiled (or steamed) potatoes.

Remarks

Blanquette is a dish which gets better with each reheating, so don't hesitate to make a lot at once, and reheat it.

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