Cooking-ez.com

1,002 easy and fully explained recipes, with 12,216 photos and 79 videos

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.
307,8934.3/5
Grade this recipe:

Last modified on: February 5th 2015

For 6 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
1 hour 11 min.1 hour 38 min.2 hours 49 min.
Preservation:
Several days in the fridge, in a closed jar.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 15 min.
Blanquette of veal : Photo of step #1
Peel 400 g button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.

Stage 2 - 15 min.
Blanquette of veal : Photo of step #2
Chop 2 shallots, set aside a teaspoonful for cooking the mushrooms.

Peel 2 carrots, rinse and cut into thin sticks (julienne).

Set aside.

Stage 3 - 10 min.
Blanquette of veal : Photo of step #3
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.
Blanquette of veal : Photo of step #4
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.

Stage 5 - 3 min.
Blanquette of veal : Photo of step #5
Leave pan on the heat and pour in 200 ml dry white wine. Scrape bottom of pan well to deglaze.

Stage 6 - 3 min.
Blanquette of veal : Photo of step #6
Then add carrots and shallots, 1 Bouquet garni and 2 cloves garlic.

Stage 7 - 2 min.
Blanquette of veal : Photo of step #7
Add meat.

Stage 8 - 1 hour 30 min.
Blanquette of veal : Photo of step #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 : Photo of step #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 : Photo of step #10
Prepare the mixture for thickening by beating with a whisk together 150 ml cream, 3 egg yolks, 2 tablespoons cornflour, the juice of half a lemon, salt and pepper.

Stage 11 - 5 min.
Blanquette of veal : Photo of step #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 : Photo of step #12
Put back the meat, stir well, check seasoning and leave on low heat.

Stage 13 - 1 min.
Blanquette of veal : Photo of step #13
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...

Stage 14 - 2 min.
Blanquette of veal : Photo of step #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 : Photo of step #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 : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

And to drink?: A red Beaujolais for example.

Source

Home made.

More recipes?

This recipe use (among others)
Veal Veal : You can check-out other recipes which use it, like for example: Saltimbocca, Spring veal sauté , Veal Chop With Assortment of Vegetables, Sausagemeat, Escalope of veal in a cream sauce, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: African style chicken, Beurre d'escargot, Koulibiak in pie dish, Artichoke hearts forestier , Lille style chicken, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Beurre blanc sauce, Spaghetti with mushrooms, Fish "à la Bordelaise", Quiche Bretonne, Béarnaise sauce, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Leek and fresh tuna tart, Salmon and spinach quiche, Eggs Arsène, Coconut-vanilla cream for Elsa , Chocolate rolls (petits pains), ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 5 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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page