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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.
2¼ pounds (1 kg) boneless veal shoulder, cut into 2-inch cubes
2 garlic cloves
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
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.
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