Blanquette of veal


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.
404K 103 4.3
Grade this recipe:

Last modified on: February 5th 2015

Keywords for this recipe:
For 2 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 11 min.1 hour 38 min.2 hours 49 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Blanquette of veal
Peel 11.7 oz button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.

Stage 2 - 15 min.
Blanquette of veal
Chop 1 shallot, set aside a teaspoonful for cooking the mushrooms.

Peel 1 carrot, rinse and cut into thin sticks (julienne).

Set aside.

Stage 3 - 10 min.
Blanquette of veal
Prepare 8.2 oz veal: remove veins and trim off any skin, keeping only the best of the meat. Cut into small pieces.

Stage 4 - 10 min.
Blanquette of veal
Pour 1 tablespoon 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.

Stage 5 - 3 min.
Blanquette of veal
Leave pan on the heat and pour in 2.4 oz dry white wine. Scrape bottom of pan well to deglaze.

Stage 6 - 3 min.
Blanquette of veal
Then add carrots and shallots, 13 Bouquet garni and 1 garlic clove.

Stage 7 - 2 min.
Blanquette of veal
Add meat.

Stage 8 - 1 hour 30 min.
Blanquette of veal
Add just enough water to cover meat.

Cover and leave to cook over low heat at least an hour and a half.

Stage 9 - 5 min.
Blanquette of veal
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.
Blanquette of veal
Prepare the mixture for thickening by beating with a whisk together 1.8 oz cream, 1 egg yolk, 1 tablespoon cornflour, the juice of half a lemon, salt and pepper.

Stage 11 - 5 min.
Blanquette of veal
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.
Blanquette of veal
Put back the meat, stir well, check seasoning and leave on low heat.

Stage 13 - 1 min.
Blanquette of veal
Pour 1 tablespoon 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...

Stage 14 - 2 min.
Blanquette of veal
...then add mushrooms, cook briefly stirring constantly. Stop cooking as soon as they begin to release liquid...

Stage 15 - 1 min.
Blanquette of veal
...and tip into the blanquette.

The blanquette can be kept on low heat for a long time without any problem.

Stage 16
Blanquette of veal
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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,058 Kcal or 4,430 Kj56 gr35 gr77 gr
53 %22 %3 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
143 Kcal or 599 Kj8 gr5 gr10 gr
7 %3 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
529 Kcal or 2,215 Kj28 gr17 gr39 gr
26 %11 %2 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Celery, Milk, Egg
How much will it cost?
  • For 2 people : 5.36 €
  • Per person : 2.68 €

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)
Other recipes you may also like
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
605K 24.4 2 hours 34 min. June 26th 2019
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
319K4 2 hours 30 min. July 4th 2018
Half-cooked chocolate cake with raspberry coulis
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.
322K5 1 hour 21 min. October 3rd 2010
Raw beetroot mousse with walnuts
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
354K4 47 min. October 13th 2010
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
369K 24 31 min. December 29th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page