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Blanquette de Veau

Categories: Entertaining
Type: Soups and Stews

A simple, delicately flavored French veal stew in white sauce

Prep Time: prep 15 mins

Cooking Time: cook 11/2 hrs

Serves: makes 4 servings


  • 1 1 / 2 lb ( 675g) boneless veal shoulder, cut into 2in ( 5cm) pieces
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 tbsp fresh lemon juice
  • 1 bouquet garni ( 6 parsley stalks, 1 celery rib, 1 bay leaf, 5 black peppercorns, 3 fresh thyme sprigs, tied in cheesecloth)
  • salt and freshly ground black pepper
  • 6 tbsp butter
  • 16 white pearl onions, peeled
  • 8oz ( 225g) cremini mushrooms, quartered
  • 2 tbsp all-purpose flour
  • 3 tbsp heavy cream
  • 1 large egg yolk
  • chopped parsley, to garnish
Blanquette de Veau photo

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  1. Combine the veal, onions, carrots, lemon juice, and bouquet garni in a flameproof casserole and season with salt and pepper. Add enough water to cover. Bring to a boil over medium heat. Reduce the heat to low and simmer about 1 hour, or until the meat is tender.
  2. Meanwhile, melt 2 tbsp of the butter in a frying pan over medium heat. Add the pearl onions and cook, stirring occasionally, about 5 minutes, until lightly browned. Add 2 tbsp of the remaining butter and the mushrooms. Cook, stirring occasionally, for 5 minutes, or until the mushrooms are tender.
  3. Strain the stew, reserving 21/4 cups of the cooking liquid. Add the meat and vegetables to the mushroom mixture and cover.
  4. Melt the remaining butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Whisk in the cooking liquid. Bring to a boil, whisking often.
  5. Whisk the cream and egg yolks in a bowl, and gradually whisk in 1 cup of the sauce. Return to the saucepan. Pour the sauce over the meat and heat without boiling, stirring gently. Sprinkle with the parsley and serve hot.
  • prep 15 mins; cook 11/2 hrs

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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