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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.
432 K 4.3/5 (103 reviews)
Grade this recipe:
duree2 hours 50 min. difficultéEasy prix16.15 € pour combien12 people ingredients15 Ingredients
Keywords:
Last modified on: February 5th 2015
For this recipe: I want to make it (693×) I made it (641×) Comment Send to a friend Ask me a question Follow Printable DiaporamaUser-friendly URL
For 12 people, you will need:
Change to the quantities for:
2 people3 people6 people12 people18 people
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.
Blanquette of veal : Stage 1
Peel 800 g button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.
Stage 2 - 15 min.
Blanquette of veal : Stage 2
Chop 4 shallots, set aside a teaspoonful for cooking the mushrooms.

Peel 4 carrots, rinse and cut into thin sticks (julienne).

Set aside.
Stage 3 - 10 min.
Blanquette of veal : Stage 3
Prepare 1 kg 400 g 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 : Stage 4
Pour 8 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.
Stage 5 - 3 min.
Blanquette of veal : Stage 5
Leave pan on the heat and pour in 400 ml dry white wine. Scrape bottom of pan well to deglaze.
Stage 6 - 3 min.
Blanquette of veal : Stage 6
Then add carrots and shallots, 2 bouquets garni and 4 cloves garlic.
Stage 7 - 2 min.
Blanquette of veal : Stage 7
Add meat.
Stage 8 - 1 hour 30 min.
Blanquette of veal : Stage 8
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 : Stage 9
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 : Stage 10
Prepare the mixture for thickening by beating with a whisk together 300 ml cream, 6 egg yolks, 4 tablespoons cornflour, the juice of half a lemon, salt and pepper.
Stage 11 - 5 min.
Blanquette of veal : Stage 11
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 : Stage 12
Put back the meat, stir well, check seasoning and leave on low heat.
Stage 13 - 1 min.
Blanquette of veal : Stage 13
Pour 6 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...
Stage 14 - 2 min.
Blanquette of veal : Stage 14
...then add mushrooms, cook briefly stirring constantly. Stop cooking as soon as they begin to release liquid...
Stage 15 - 1 min.
Blanquette of veal : Stage 15
...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 : 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 recipe340 RDI=130 %200 RDI=20 %490 RDI=80 %6,610 RDI=330 %27,670 RDI: 330 %
Per 100 g7 RDI=3 %4 RDI=0 %10 RDI=2 %150 RDI=7 %620 RDI: 7 %
Per person30 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 12 people : 32.35 €
  • 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
Veal

Like these other recipes: Saltimbocca, Escalope of veal in a cream sauce, Spring veal sauté , Veal Marengo, Paté en croute (terrine in a pie crust), ... See them all 9

Button or field mushrooms
Button or field mushrooms

Like these other recipes: Pork escalope with mushrooms and sage cream, Simple mushroom salad with thyme and lemon, 3 ways, Sautéed pork with mushrooms in a cream sauce., Sausage mushroom and cheese crumble, Baker's tuna and mushroom tart, ... See them all 15

Dry white wine
Dry white wine

Like these other recipes: Quiche Bretonne, Rabbit terrine, Melt-in-the mouth meat and vegetables in a sealed casserole, Sauce Normande (for fish), Cod loin with saffron, ... See them all 69

Cream
Cream

Like these other recipes: "BN style" chocolate-filled biscuits, Chocolate cake, Kervallon soup, Nanou's apple and almond cake, Mushroom tart, ... See them all 117

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