Blanquette de veau is one of french traditional dishes for autumn or winter season. There’s lots of easy and quick recipes on the internet, but I suggest you to make a proper one because the secret of cooking a perfect “blanquette de veau” is keeping original flavor from each ingredients. If you mixed all ingredients without cooking it separately you will loss the original flavor of it. Even it takes a lot of preparation and time but it is worth for the result. One little tips to make it easier and faster, prepare the ingredients before you start to cook, it will save a lot of your time.
- 800 gr of mix veal meat (shoulder and brisket), diced
- 60 gr of onion (cut)
- 4 carrots (cut into 4 parts, then slice each part into two parts)
- 4 tablespoon of minced celery
- 2 leeks (cut only the white part)
- some parsley (minced)
- 2 pc of thyme
- 2 pc of bay leaf
- 2 pc of garlic (minced)
- 50 gr of unsalted butter
- 30 gr of flour
- 10 gr of heavy cream
- 1 egg yolk
- 125 gr of button mushroom (sliced)
- 1/4 lemon jus
- 1 small onion (sliced)
- sugar, sea salt, white and black pepper
- fried potatoes (slice potatoes and fried with butter)
Put the pieces of veal into a big sauce pan with cold water, boil from some minutes until the fat goes into the surface, use a skimmer to put it off. Take it aside.
Melt 20 gr butter into frying pan with medium heat, put onion, garlic, leeks, thyme and bay leaf. Add carrots and reduce the heat until it turns a bit brown. Put in a bowl and set aside.
Boil the veal with a low heat and add the mix of vegetables, cover with the lead.
In the meantime, we’re going to prepare the “roux blanc”; melt butter with low heat and add the flour in another sauce pan, whisk and stir continuously until it makes brown mixture. Leave it cool for awhile.
Glace the small onion with melted 20 gr of butter, sugar, some salt and black pepper, add some water in a frying pan. Cook until water evaporation. Set aside.
Melted 20 gr of butter, add lemon jus, some water and button mushroom. Cook until the mushrooms changed color.
Whisk egg yolk in a bowl and add heavy cream. Set aside.
Pre-heat the “roux blanc” on low heat and add mixture of egg yolk and heavy cream, add some veal broth and whisk it. Poor this mixture, onion glaced and mushroom into main sauce pan. Add parsley and celery. Seasoned with salt and pepper. Then served it with white rice and fried potatoes.
Bon appétit! 🙂