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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 combien18 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 18 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 1 kg 200 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 6 shallots, set aside a teaspoonful for cooking the mushrooms.

Peel 6 carrots, rinse and cut into thin sticks (julienne).

Set aside.
Stage 3 - 10 min.
Blanquette of veal : Stage 3
Prepare 2 kgs 100 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 12 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 600 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, 3 bouquets garni and 6 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 450 ml cream, 9 egg yolks, 6 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 9 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 recipe510 RDI=200 %310 RDI=30 %740 RDI=110 %9,910 RDI=500 %41,510 RDI: 500 %
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 18 people : 48.50 €
  • 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: Veal Chop With Assortment of Vegetables, Paté en croute (terrine in a pie crust), Saltimbocca, Spring veal sauté , Escalope of veal in a cream sauce, ... See them all 9

Button or field mushrooms
Button or field mushrooms

Like these other recipes: Radish and mushroom salad, Very green mixed salad, Pork escalope with mushrooms and sage cream, Sautéed pork with mushrooms in a cream sauce., Koulibiak in pie dish, ... See them all 15

Dry white wine
Dry white wine

Like these other recipes: Cajun pulled pork, Filet mignon with mustard and tarragon sauce, Mushrooms on toast, French style, Potatoes with prawns, Rosemary steamed fish, ... See them all 69

Cream
Cream

Like these other recipes: Nicholas's fish, Creamy polenta with green asparagus, Cheese tart, Paté en croute (terrine in a pie crust), Kervallon soup, ... See them all 117

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