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Picture from: chichoskitchen Image Credit: Cherine |
Blanquette
de Veau (White Veal Stew)
“Called
Blanquette de Veau in France, this is one of the top most popular French
dishes, a slowly simmered veal stew that is served in a rich white sauce with
mushrooms and onions. A really comfort food for winter season!! Cherine.
Ingredients:
2¼ pounds (1
kg) boneless veal shoulder, cut into 2-inch cubes
1 onion
2 garlic
cloves
1 clove
1 bay leaf
2 sprigs
thyme
3 sprigs
parsley
Salt and
pepper, to taste
2 egg yolks
⅓ cup lemon
juice
3 tablespoon
flour
2 tablespoon
butter
½ cup
whipping cream
18 white
pearl onion
½ pound
(400g) button mushrooms
Preparation:
Stick the
onion with a clove.
Tie together
thyme, bay and parsley.
Place them in
a casserole; add the peeled garlic cloves, the veal, salt and pepper.
Add water to
cover the meat.
Bring to a
boil then reduce the heat, cover and simmer for 45 minutes.
Peel the
white pearl onions.
Clean the mushrooms.
Melt 1
tablespoon butter in a skillet.
Add the
mushrooms, salt and pepper.
Sauté until
lightly browned.
Remove the
mushrooms.
Add 2
tablespoon of butter in the skillet; add the onions and sauté for 1 or 2
minutes.
Return the
mushrooms to the skillet and keep warm.
Strain the
veal mixture though a colander, reserving the cooking liquid.
Melt 2
tablespoon of butter in a saucepan, gradually add the flour and whisk.
Add a ladle
of the cooking liquid whisking continuously.
Keep on adding around 10 ladles.
Set aside.
(If sauce thickens too much do not hesitate to add broth. If sauce is not too
thick for
your taste, pour a little sauce into a bowl, add flour, mix well and
add to sauce).
Combine the
egg yolks with the cream and the lemon juice in a bowl.
Remove the
meat, the mushrooms and onions and place them in a serving dish.
Pour the
cream with the egg-yolk in the saucepan.
Add salt and
pepper if needed.
Pour the
sauce over the meat in the dish.
Veal stew is
usually served with rice.
Serve 6.
Enjoy this
awesome recipe and many more when visiting chichoskitchen
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