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Blanquette de Veau
Francedinner

Blanquette de Veau

Total Time
140 min
Prep / Cook
20 / 120 min
Serves
6 people

Ingredients

  • 60 g Butter
  • 150 ml Cream
  • 2 Carrots
  • 40 g Flour
  • 2 Leeks
  • 1 Fresh parsley
  • 2 Egg yolks
  • 200 g Button mushrooms
  • 200 g Pearl onions
  • 1 kg Veal shoulder
  • 1 Onion studded with cloves
  • 1 Juice of half a lemon
  • 1 Bouquet garni

Instructions

  1. 1

    Place veal in pot, cover with water. Bring to simmer, skim foam.

  2. 2

    Add carrots, leeks, onion and bouquet garni. Simmer 1.5 hours.

  3. 3

    Sauté mushrooms and pearl onions separately.

  4. 4

    Strain cooking liquid, keep veal warm.

  5. 5

    Make roux with butter and flour. Add 750ml cooking liquid.

  6. 6

    Simmer sauce 15 minutes. Remove from heat.

  7. 7

    Whisk egg yolks with cream and lemon juice. Stir into sauce.

  8. 8

    Add veal, mushrooms and onions. Serve with rice.

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