Blanquette de veau

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Blanquette de veau is a french dish but some of the ingredients are not french and is known as a highly seasoned dish of small pieces of meat stewed with vegetables. Do not brown meat and fat in this way, is to cook them en blanquette.

White meat is also known as a ragout such as ; veal, lamb or poultry, cooked in a white stock or water with seasoned favourings. This sauce is made with roux, cream and egg yolks.

In historical cuisine, Blanquette has a very important place and became a bourgois cookry.  Blanquettes can also be made with fish which is also known as monkfish and vegetables such as chard and celery.




1 kg \ 2 1\4 lbs veal shoulder, boned 2 veal bones

250ml \ 1 cup dry white wine

1 onion

4 cloves

2 carrots peeled and havled

1 clove garlic peeled bouquet garni (parsley, bay leaf, thyme)

1 teaspoon peppercorns

5 tablespoons butter

400g \ 1lb pearl onions peeled

2 tablespoons flour

lemon juice

1 egg yolk

100g \ 1\2 cup creme fraiche

2 tablespoons fresh parsley chopped




Wash the veal shoulder and pat dry.

Place in a large pan together with the veal bones.

Peel the onion and stud it with the cloves.

Add the onion, carrots, garlic, bouquet garni and peppercorns to the pan and pour in the white wine and enough water so that the meat and vegetables are covered.

Bring to a boil, skimming off any froth that rises to the surface, cover and simmer gently for 1 1\2 hours or until the meat is tender.

Remove the veal shoulder from the pan, let cool a little and cut into bite sized pieces.

Strain the cooking stock and set aside.

Melt 1 tablespoon butter in a clean pan. Saute the onions for 5 minutes, pour in a little of the veal broth, simmer for 5 minutes or until tender then set aside.

Heat 2 tablespoons butter in a large skillet, fry the veal pieces on all sides until lightly brown and set aside.

Melt the remaining butter in a clean pan, add the flour and stir for 2 minutes.

Add 4 cups of the stock and stir until thickened.

Mix together the egg yolk and creme fraiche, add to the sauce and stir over a gentle heat for 5 minutes.

Place the veal and the onions in a cassorole dish and pour the sauce over the top.

Simmer over a low heat, season to taste with salt, lemon juice and pepper and garnish with parsley.


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