Blanquette of veal

Step by step recipe:

  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.
  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.
  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.
  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.
  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.
  6. 3 min.Blanquette of veal : Photo of step #6
    Then add carrots and shallots, 1 Bouquet garni and 2 cloves garlic.
  7. 2 min.Blanquette of veal : Photo of step #7
    Add meat.
  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.
  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.
  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.
  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.
  12. 2 min.Blanquette of veal : Photo of step #12
    Put back the meat, stir well, check seasoning and leave on low heat.
  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...
  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...
  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.
  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.

And to drink?

A red Beaujolais for example.

Source:

Home made.

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