Blanquette de veau

In History, Blanquette de veau (Veal in white sauce) comes from leftovers from roast veal. The name of Blanquette comes from the color of the meat and sauce in the eighteenth century, it has since become a real family culinary tradition.
All white meat (chicken, rabbit, pork), and lamb may be prepared this way although the veal stew remains the reference.

You should also know that the place of the recipe for Veal Blanquette of the menu was fluctuating, entree or dish at different times and social occasions. Blanquette de veau became so famous that is now served in the best restaurants in Paris.

blanquette_veau

For 4 persons

Time:2 hours 30 Minute

Difficulty: Easy


ingredients:

– 1 kg of veal (stew pieces)

– 2 carrots, 2 leeks, 1 onion stuck with 2 cloves

– 200 g of onions, 250 g mushroom paris

– 75 g of butter, 15 cl cream

2 egg yolks, 50 g flour

1/2 lemon

– 1 bouquet garni, salt, Pepper


Preparation:

Place the meat in a pan with the onion stuck with cloves. Cover with cold water up to cover meat, salt. Bring slowly to the boil and simmer for 30 minutes.

Clean the leeks and tie them in bundles. Peel the carrots and cut into chunks.

Add everything in the pot with the bouquet garni and pepper. Cook 1 hour.

Wash the onions, cook 8 minutes in boiling salted water.

Clean the mushrooms, cut into strips and sauté 8 minutes with a little butter, salt and drizzle with a squeeze of lemon.

Drain the meat and vegetables. Take 500 ml of broth.

In a small saucepan, melt 60 g of butter. Add the flour, stir or whisk for 1 minute.

Pour the broth slowly and let thicken, stirring for 5 minutes over low heat.

Reheat meat and vegetables in the pan on low heat with sauce, mushrooms and onions.

Beat the egg yolks with the cream and lemon juice. Pour the sauce, whisking, without boiling. Serve with rice

blanquette_de_veau