This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
436 K 4.3/5 (103 reviews)
2 hours 50 min.
Easy
16.15 €
6 people
15 IngredientsLast modified on: February 5th 2015
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 for this recipe
Preparation: 1 hour 15 min.
Cooking: 1 hour 40 min.
All in all: 2 hours 50 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 RDI=70 % | 100 RDI=10 % | 250 RDI=40 % | 3,300 RDI=170 % | 13,840 RDI: 170 % |
| Per 100 g | 7 RDI=3 % | 4 RDI=0 % | 10 RDI=2 % | 150 RDI=7 % | 620 RDI: 7 % |
| Per person | 30 RDI=10 % | 20 RDI=2 % | 40 RDI=6 % | 550 RDI=30 % | 2,310 RDI: 30 % |
How much will it cost?
- For 6 people : 16.20 €
- Per person : 2.70 €
Change currency:
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: Paté en croute (terrine in a pie crust), Sliced veal with leeks and mushrooms, Veal Marengo, Escalope of veal in a cream sauce, Saltimbocca, ... See them all 9
Button or field mushrooms
Like these other recipes: Very green mixed salad, Radish and mushroom salad, Tahitian salad, Mushrooms in snails, Sautéed pork with mushrooms in a cream sauce., ... See them all 15
Dry white wine
Like these other recipes: Quiche Bretonne, Turmeric risotto, Pork chops with a duo of brassicas, Jura bread, Scallops with crunchy vegetables and wine sabayon, ... See them all 70
Cream
Like these other recipes: Crunchy verrines, Grilled fillet of salmon with corn-salad cream, Kervallon soup, Apple macaronade, Potato and cheese pie, ... See them all 121
Other recipes you may also like
Génoise (Genoa sponge)
A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a simple and very effective method. March 10th 2019247 K 53 1 hour 15 min.
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020389 K3.8 15 min.
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests. November 23th 2014115 K4.1 1 hour 45 min.
Sautéed turmeric chicken with mushrooms
For this dish, the chicken and mushrooms are first sautéed separately, then combined in a cream and turmeric sauce. May 10th 202377 K4 1 hour 2 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven. August 21th 2019400 K4 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.