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.
411 K 4.3/5 (103 reviews)
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Last modified on: February 5th 2015
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 15 min.
Cooking: 1 hour 40 min.
All in all: 2 hours 50 min.
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Step by step recipe


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

Stage 2 - 15 min.
Blanquette of veal
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
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
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
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
Then add carrots and shallots, 1 Bouquet garni and 2 cloves garlic.

Stage 7 - 2 min.
Blanquette of veal
Add meat.

Stage 8 - 1 hour 30 min.
Blanquette of veal
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
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
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
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
Put back the meat, stir well, check seasoning and leave on low heat.

Stage 13 - 1 min.
Blanquette of veal
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
...then add mushrooms, cook briefly stirring constantly. Stop cooking as soon as they begin to release liquid...

Stage 15 - 1 min.
Blanquette of veal
...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
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 recipe170 RDI=70 %100 RDI=10 %250 RDI=40 %3,300 RDI=170 %13,840 RDI: 170 %
Per 100 g7 RDI=3 %4 RDI=0 %10 RDI=2 %150 RDI=7 %620 RDI: 7 %
Per person30 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
How much will it cost?
  • For 6 people : 16.20 €
  • Per person : 2.70 €

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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)
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