Blanquette De Veau Recipe

Blanquette De Veau Recipe

Blanquette De Veau is also known as Veal Stew. Learn how to make/prepare Blanquete De Veau by following this easy recipe.
Blanquette De Veau Recipe
Difficulty Average
Recipe Type Non Veg.
Ingredients:
  • 3 lb Veal, cut into 2-inch cube
  • 1 Clove
  • 2 Carrots
  • 1/2 lb Mushrooms
  • 1 Onion
  • 18 White/pearl onions, peeled
  • Herbs: 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf
  • 2 Egg yolks
  • 1 Lemon juice
  • Butter as needed
  • 1/2 Cup whipping cream
  • Salt and peeper to taste
  • Oil as needed
  • Water as required
How to make Blanquette De Veau:
  • Wash and cut the veal into 2-inch cubes and stick the onion with a clove.
  • Tie together the thyme, bay, celery, and parsley.
  • Melt 3 tbsp butter with oil in a dutch oven or casserole and add the veal to it.
  • Cook it until brown on all sides.
  • Combine the carrots, onion, herbs and salt with it, mix well.
  • Add water to cover the meat and cook on high flame, bring it to a boil.
  • Decrease the heat, cover and simmer for about 45 minutes.
  • Clean the mushrooms cut them into quarters and peel the white pearl onions.
  • Melt 3 tbsp butter in the skillet and sauté the mushrooms, salt and pepper in it until light brown.
  • Take out the mushrooms from it and add 2 tbsp butter in the skillet.
  • Fry the onions in it for about 1 or 2 minutes.
  • Place the mushrooms back to the skillet and keep warm.
  • Combine the egg yolks with the cream and half of the lemon juice in a bowl, mix well.
  • Remove the mushrooms, meat and onions and put them in a serving dish.
  • Pour the cream with the egg-yolk in the meat juice in the casserole and cook on very low flame for about 10 minutes, do not boil it.
  • Now pour this sauce over the meat in the dish.
  • Add the lemon juice, salt and pepper if needed.

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