Name: Blanquette of veal
Prep time: 1 h 11 min
Cook time: 1 h 38 min
Total time: 2 h 49 min
Yield: 6 people
Cuisine: French
Ingredients: 400 g button or field mushrooms; 2 shallots; 2 carrots; 700 g veal; 4 tablespoons olive oil; 200 ml dry white wine; 1 bouquet garni; 2 cloves garlic; 150 ml cream; 3 egg yolks; 2 tablespoons cornflour; 1 lemon; 3 tablespoons olive oil; salt; pepper

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 to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites, Celery, milk, egg

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Blanquette of veal