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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.

399K 103 4.3

Last modified on: February 5^th 2015

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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: 2,239 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 11 min.	1 hour 38 min.	2 hours 49 min.

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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.

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.

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.

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.

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.

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.

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...

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,312 Kcal or 13,867 Kj	169 gr	104 gr	247 gr
166 %	65 %	10 %	37 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
148 Kcal or 620 Kj	8 gr	5 gr	11 gr
7 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
552 Kcal or 2,311 Kj	28 gr	17 gr	41 gr
28 %	11 %	2 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sulfites, Celery, Milk, Egg

How much will it cost?

For 6 people : 16.15 €
Per person : 2.69 €

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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 : You can check-out other recipes which use it, like for example: Spring veal sauté , Veal Marengo, Escalope of veal in a cream sauce, Paté en croute (terrine in a pie crust), Saltimbocca, ... All
	Button or field mushrooms: You can check-out other recipes which use it, like for example: Simple mushroom salad with thyme and lemon, 3 ways, Baker's tuna and mushroom tart, Veal Marengo, Beurre d'escargot, Radish and mushroom salad, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Potatoes with prawns, Quiche Bretonne, Cod loin with saffron, Red mullet fillets with a reduced white-wine sauce, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Basic cake batter - the French way, Nicholas's fish, Crunchy verrines, Breton Pie, Scallops with cabbage julienne, ... All

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