This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
425 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
1 litre button or field mushrooms - 2
2 shallots - 3
2 carrots - 4
700 ml 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
Change measures:
Times for this recipe
Preparation: 1 hour 15 min.
Cooking: 1 hour 40 min.
All in all: 2 hours 50 min.
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 1 litre button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.
Stage 2 - 15 min.
Stage 3 - 10 min.
Prepare 700 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 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 | 160 RDI=60 % | 90 RDI=9 % | 200 RDI=30 % | 2,840 RDI=140 % | 11,900 RDI: 140 % |
| 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 % |
How much will it cost?
- For 6 people : 14.20 €
- 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)
Veal
Like these other recipes: Spring veal sauté , Sausagemeat, Escalope of veal in a cream sauce, Paté en croute (terrine in a pie crust), Sliced veal with leeks and mushrooms, ... See them all 9
Button or field mushrooms
Like these other recipes: Veal Marengo, Sausage mushroom and cheese crumble, Very green mixed salad, Icelandic-style fish and vegetable pie, Pork escalope with mushrooms and sage cream, ... See them all 14
Dry white wine
Like these other recipes: Salmon with sorrel, Saltimbocca, Winegrowers' sausage casserole, Crispy spinach rolls, Express sauerkraut, ... See them all 68
Cream
Like these other recipes: Whiting fillet with mustard carrots, Alpine gratin, Scallops with cabbage julienne, Quartet of brassicas with cream , Cream sauce with Vin Jaune, ... See them all 116
Other recipes you may also like
Crunchy little pieces of fish
Small pieces of fish, dipped in beated egg then in breadcrumbs, and fried. Preferably serve with something with slightly acidic like herb salad, or Béarnaise sauce.February 21th 2011272 K5 50 min.
Cigarettes Russes (Piroulines)
The French name for these tubular biscuits means "Russian cigarettes". Cigarettes Russes are perfect for serving with ice cream or other desserts. The basic biscuit is fairly easy to make; the tricky bit is rolling the tube once cooked.May 25th 2014115 K 54.5 50 min.
Saucipain
Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.October 24th 201774 K3.8 4 hours 30 min.
Triple-Cheese Pumpkin Gratin
The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, it is good...January 24th 201692 K4.1 55 min.
Oven-roasted Sprouts
Here is an original way to pep up Brussels sprouts: roasted in the oven. Cooked this way, they will be lightly crisped on the outside and melting in the middle.February 10th 2016169 K4 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.