Blanquette De Veau With Lemon Sauce Recipe

Blanquette De Veau has a divine taste. Blanquette De Veau gets its taste from veal mixed with flour and flavored with lemon juice. Blanquette De Veau is inspired by many food chains all over the world.

Summary

CuisineCourse
Method

Ingredients

 Butter/Margarine2 Tablespoon
 2 pounds boneless veal shoulder, cut in 2-inch pieces
 Boiling water4 Cup (16 tbs)
 1 veal bone, cracked
 1 large carrot, cut in thick slices
 1 medium-sized onion, quartered
 Parsley sprigs2
 Bay leaf1/2
 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
 Salt1 Teaspoon
 Butter2 Tablespoon
 Flour2 Tablespoon
 Lemon juice2 Tablespoon
 Egg yolks2
 Heavy cream1/3 Cup (16 tbs)
 Parsley2 Tablespoon, minced
 Salt, pepper, and lemon juice to taste
 Salt, pepper, and lemon juice to taste

Directions

Melt the 2 tablespoons butter in a large, heavy pan with a cover.
Put in the veal pieces, cover the pan, and cook over low heat to let the meat release its juices €” it shouldn't brown.
Add boiling water to cover the meat, veal bone, carrot, onion, parsley, bay, thyme, and salt.
Cover and simmer gently for 1 1/4 to 1 1/4 hours or until the meat is tender.
Remove the meat pieces with a fork or slotted spoon and set aside.
Strain the stock and discard bones and seasoning vegetables.
Rinse the pan to remove any scum, pour in cooking stock, and boil rapidly until reduced to 2 1/4 to 2 1/2 cups.
Using another pan, melt the 2 tablespoons butter; stir in the flour and cook, stirring, until bubbly.
Remove from heat and gradually stir in the reduced cooking stock and the lemon juice.
Cook, stirring, until the sauce is thickened and smooth, about 5 minutes.
Combine the sauce and veal.
This much can be done ahead and the dish refrigerated.
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