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.
419 K 4.3/5 (103 reviews)
2 hours 50 min.
Easy
6 people
15 IngredientsLast modified on: February 5th 2015
For 6 people, you will need:
- 1
400 g button or field mushrooms - 2
2 shallots - 3
2 carrots - 4
700 g veal - 5
4 tablespoons olive oil - 6
200 ml dry white wine - 7
1 bouquet garni - 8
2 cloves garlic - 9
150 ml cream - 10
3 egg yolks - 11
2 tablespoons cornflour - 12
1 lemon - 13 3 tablespoons olive oil
- 14
salt - 15
pepper - Total weight: 2,240 grams
Change measures:
Times for this recipe
Preparation: 1 hour 15 min.
Cooking: 1 hour 40 min.
All in all: 2 hours 50 min.
To finish around 7pm, you'll need to have started before: 16:45.Change end time
Step by step recipe
Stage 1 - 15 min.
Peel 400 g button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.
Stage 2 - 15 min.
Stage 3 - 10 min.
Prepare 700 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 4 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.
Fry stirring frequently, and remove meat from pan as soon as browned.
Stage 5 - 3 min.
Leave pan on the heat and pour in 200 ml dry white wine. Scrape bottom of pan well to deglaze.
Stage 6 - 3 min.
Then add carrots and shallots, 1 bouquet garni and 2 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.
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 3 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...
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 | 170 RDI=70 % | 100 RDI=10 % | 250 RDI=40 % | 3,300 RDI=170 % | 13,840 RDI: 170 % |
| 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 6 people : 16.20 €
- 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
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Button or field mushrooms
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Dry white wine
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Cream
Like these other recipes: Fisherman's Ragout, Cream sauce with Vin Jaune, Soft apple cookies, Clafoutis batter, Scallops with cabbage julienne, ... See them all 115
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