1,479 easy and fully explained recipes, with +66K photos and 78 videos

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 €

12 people

15 Ingredients

Last modified on: February 5^th 2015

For this recipe: I want to make it (405×) I made it (352×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 12 people, you will need:

1 2 litres button or field mushrooms
2 4 shallots
3 4 carrots
4 1 litre 400 ml veal
5 8 tablespoons olive oil
6 400 ml dry white wine
7 2 bouquets garni
8 4 cloves garlic
9 300 ml cream
10 6 egg yolks
11 4 tablespoons cornflour
12 2 lemons
13 6 tablespoons olive oil
14 salt
15 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

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

Stage 2 - 15 min.

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.

Prepare 1 litre 400 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 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.

Leave pan on the heat and pour in 400 ml dry white wine. Scrape bottom of pan well to deglaze.

Stage 6 - 3 min.

Then add carrots and shallots, 2 bouquets garni and 4 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.

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 300 ml cream, 6 egg yolks, 4 tablespoons 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 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.

...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	330 RDI=130 %	180 RDI=20 %	400 RDI=60 %	5,680 RDI=280 %	23,800 RDI: 280 %
Per 100 g	8 RDI=3 %	4 RDI=0 %	10 RDI=2 %	150 RDI=8 %	630 RDI: 8 %
Per person	30 RDI=10 %	20 RDI=1 %	30 RDI=5 %	470 RDI=20 %	1,980 RDI: 20 %

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 : 28.35 €
Per person : 2.40 €

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 baguettes

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
October 24^th 20171.08 M 364.7 5 hours 6 min.

Greek salad

This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.
July 13^th 2010198 K 14.9 60 min.

Carbonnade

Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.
November 13^th 2011212 K 14 2 hours 45 min.

Nantes Tourton

The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter.
September 12^th 201881 K4.3 7 hours 35 min.

Chestnut moelleux

"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little...
February 11^th 201852 K 15 1 hour 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.