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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. difficulté

Easy

16.15 €

2 people

15 Ingredients

Last modified on: February 5^th 2015

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For 2 people, you will need:

1 337.5 ml button or field mushrooms
2 1 shallot
3 1 carrot
4 235 ml 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

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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Times for this recipe

Preparation: 1 hour 15 min.

Cooking: 1 hour 40 min.

All in all: 2 hours 50 min.

When should you start or finish this recipe?

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 337.5 ml button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.

Stage 2 - 15 min.

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.

Prepare 235 ml 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.

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.

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.

Prepare the mixture for thickening by beating with a whisk together 50 ml cream, 1 egg yolk, 1 tablespoon cornflour, the juice of half a lemon, salt and pepper.

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...

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per 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 : 5.45 €
Per person : 2.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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