Veal Blanquette
Veal Blanquette
Rating: (1 rated)
  • 3 pounds (1.5 kg) veal cubes (top round)
  • 1 bouquet garni (bay leaf, parsley, thyme)
  • 1 or 2 carrots, peeled and cut into chunks
  • 1 or 2 stalks celery, cut into chunks
  • 1 onion studded with 2 to 3 cloves
  • 2 cloves garlic, peeled
  • 10 cups (2.5 litres) chicken broth
  • 1 bag (284 g) pearl onions
  • Butter
  • 1/2 lb (225g) mushrooms, sliced
  • 3 tablespoons (45 ml) butter
  • 3 tablespoons (45 ml) flour
    • 1/2 cup (125 ml) 35% cream or
    • 15% thick cream
  • Preparation
  • Place the meat in a large pot. Cover with cold water. Bring to a boil and blanch for 3 to 4 minutes. Rinse under cold water. Drain.
  • Return the meat to the pot. Add the bouquet garni, carrots, celery, onion, garlic and broth. Lightly season with salt and pepper. Bring to a boil, reduce the heat and simmer gently for 1 hour, uncovered.
  • To easily peel the onions, blanch in boiling water for 2 to 3 minutes. Rinse under cold water and peel. In a saucepan, lightly brown the onions in butter. Also cook the mushrooms in butter until the water has evaporated or without butter in the microwave.
  • Pass the meat, vegetables and broth through a sieve. Set the meat and broth aside separately. If you don’t get a litre (4 cups) of cooking broth, add water.
  • In a clean pan, melt the butter. Add the flour and stir for 1 minute. Add the cooking broth. Whisk until it slightly thickens.
  • In a bowl, whisk together the cream and egg yolk. Add a ladle of the sauce to slowly warm the egg. Whisk this mixture into the sauce.
  • Add the meat, onions and mushrooms. Remove from the heat, adjust the seasoning. Serve with rice. A mixture of white and wild rice would be tasty.
  • Description
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