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.
417 K 4.3/5 (103 reviews)
2 hours 50 min.
Easy
2 people
15 IngredientsLast modified on: February 5th 2015
For 2 people, you will need:
- 1
135 g button or field mushrooms - 2
1 shallot - 3
1 carrot - 4
235 g veal - 5
1 tablespoon olive oil - 6
70 ml dry white wine - 7
1⁄3 bouquet garni - 8
1 garlic clove - 9
50 ml cream - 10
1 egg yolk - 11
1 tablespoon cornflour - 12
1⁄3 lemon - 13 1 tablespoon olive oil
- 14
salt - 15
pepper - Total weight: 755 grams
Change measures:
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 135 g button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.
Stage 2 - 15 min.
Stage 3 - 10 min.
Prepare 235 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 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.
Fry stirring frequently, and remove meat from pan as soon as browned.
Stage 5 - 3 min.
Leave pan on the heat and pour in 70 ml dry white wine. Scrape bottom of pan well to deglaze.
Stage 6 - 3 min.
Then add carrots and shallots, 1⁄3 bouquet garni and 1 garlic clove.
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 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...
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 | 60 RDI=20 % | 30 RDI=3 % | 80 RDI=10 % | 1,110 RDI=60 % | 4,630 RDI: 60 % |
| 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 2 people : 5.45 €
- Per person : 2.75 €
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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, Spring veal sauté , Sausagemeat, Veal Chop With Assortment of Vegetables, ... See them all 9
Button or field mushrooms
Like these other recipes: Pork escalope with mushrooms and sage cream, Baker's tuna and mushroom tart, Lille style chicken, Tahitian salad, Icelandic-style fish and vegetable pie, ... See them all 14
Dry white wine
Like these other recipes: Savoury French toast, Spaghetti with smoked salmon, Salmon with sorrel, Curried prawn risotto, Cajun pulled pork, ... See them all 68
Cream
Like these other recipes: Nanou's tuna tart, Cream sauce with Vin Jaune, Grilled fillet of salmon with corn-salad cream, Apple macaronade, Artichoke Soup, ... See them all 114
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