Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
410K 4.3/5 based on 103 reviews
Last modified on: February 5th 2015
Keywords for this recipe: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: 2,239 grams
Change measures:
Times for this recipe
Preparation: 1 hour 11 min.
Cooking: 1 hour 38 min.
All in all: 2 hours 49 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Peel 400 g button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.
Stage 2 - 15 min.
Stage 3 - 10 min.
Prepare 700 g veal: remove veins and trim off any skin, keeping only the best of the meat. Cut into small pieces.
Stage 4 - 10 min.
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.
Fry stirring frequently, and remove meat from pan as soon as browned.
Stage 5 - 3 min.
Leave pan on the heat and pour in 200 ml dry white wine. Scrape bottom of pan well to deglaze.
Stage 6 - 3 min.
Then add carrots and shallots, 1 Bouquet garni and 2 cloves garlic.
Stage 7 - 2 min.
Add meat.
Stage 8 - 1 hour 30 min.
Add just enough water to cover meat.
Cover and leave to cook over low heat at least an hour and a half.
Cover and leave to cook over low heat at least an hour and a half.
Stage 9 - 5 min.
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.
Stage 10 - 5 min.
Stage 11 - 5 min.
When the cooking juices come to the boil, pour in the mixture and beat briskly. You will see the sauce thicken.
Stage 12 - 2 min.
Put back the meat, stir well, check seasoning and leave on low heat.
Stage 13 - 1 min.
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...
Cook one minute...
Stage 14 - 2 min.
...then add mushrooms, cook briefly stirring constantly. Stop cooking as soon as they begin to release liquid...
Stage 15 - 1 min.
...and tip into the blanquette.
The blanquette can be kept on low heat for a long time without any problem.
The blanquette can be kept on low heat for a long time without any problem.
Stage 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.
And to drink?
A red Beaujolais for example.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 70 % | 100 10 % | 250 40 % | 3,300 170 % | 13,840 170 % |
| Per 100 g | 7 3 % | 4 0 % | 10 2 % | 150 7 % | 620 7 % |
| Per person | 30 10 % | 20 2 % | 40 6 % | 550 30 % | 2,310 30 % |
How much will it cost?
- For 6 people : 16.15 €
- Per person : 2.69 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Veal
Like these other recipes: Spring veal sauté , Sausagemeat, Sliced veal with leeks and mushrooms, Saltimbocca, Paté en croute (terrine in a pie crust), ... See them all 9
Button or field mushrooms
Like these other recipes: Icelandic-style fish and vegetable pie, Very green mixed salad, Sausage mushroom and cheese crumble, Baker's tuna and mushroom tart, Simple mushroom salad with thyme and lemon, 3 ways, ... See them all 14
Dry white wine
Like these other recipes: Seb's Italian-style aperitif slices, Rillons de Tours, Pan-fried salmon with white cabbage, How to prepare cockles, Tartiflette, ... See them all 67
Cream
Like these other recipes: Mushroom velouté, Du Barry soup, Alpine gratin, Spicy roast cauliflower gratin, Feta and spinach brik pie, ... See them all 111
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