Blanquette of veal

A recipe from cooking-ez.com

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

Times:

Preparation	Cooking	Start to finish
1 hour 15 min.	1 hour 40 min.	2 hours 50 min.

Step by step recipe

• 1: Peel 400 g button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.
• 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: Prepare 700 g veal: remove veins and trim off any skin, keeping only the best of the meat. Cut into small pieces.
• 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: Leave pan on the heat and pour in 200 ml dry white wine. Scrape bottom of pan well to deglaze.
• 6: Then add carrots and shallots, 1 bouquet garni and 2 cloves garlic.
• 7: Add meat.
• 8: Add just enough water to cover meat.
  Cover and leave to cook over low heat at least an hour and a half.
• 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: 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: When the cooking juices come to the boil, pour in the mixture and beat briskly. You will see the sauce thicken.
• 12: Put back the meat, stir well, check seasoning and leave on low heat.
• 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: ...then add mushrooms, cook briefly stirring constantly. Stop cooking as soon as they begin to release liquid...
• 15: ...and tip into the blanquette.
  The blanquette can be kept on low heat for a long time without any problem.
• 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.

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