Authentic Blanquette De Veau Recipe
Ingredients
| 3 pounds shoulder or leg of veal, cut into 1 1/4-inch cubes | ||
| 1 onion, stuck with 2 cloves | ||
| Garlic | 1 Clove (5gm) | |
| Carrot | 1 | |
| Ground thyme | 1/4 Teaspoon | |
| Salt | To Taste | |
| 24 mushroom caps | ||
| White wine or water | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| White onions | 18 Small | |
| Butter | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Cream | 1/2 Cup (16 tbs) | |
Directions
Put veal, onion stuck with cloves, garlic, carrot, thyme, and 1 teaspoon salt in boiling water to cover.
Simmer, covered over low heat for 1 1/2 hours, or until meat is tender.
Remove meat.
Cook broth down to 1 1/2 cups.
Blanch mushroom caps in water with 1 teaspoon lemon juice.
Cook for 5 minutes, or until just tender.
Poach onions in water until just tender.
Drain, season with salt, and add a little butter.
Keep warm.
Add liquids to broth.
Melt rest of butter; stir in flour.
Gradually add broth from meat.
Cook, stirring constantly, until sauce is smooth and thick.
Remove sauce from heat.
Season to taste.
Beat egg yolks and cream together and slowly add to sauce, stirring constantly.
Blend until smooth and creamy.
Season with 1 teaspoon lemon juice.
Return to low heat and heat through.
Do not let sauce boil.
Heap veal on a hot platter, surround with onions and mushroom caps and pour sauce over all.
Makes 8 servings.
Simmer, covered over low heat for 1 1/2 hours, or until meat is tender.
Remove meat.
Cook broth down to 1 1/2 cups.
Blanch mushroom caps in water with 1 teaspoon lemon juice.
Cook for 5 minutes, or until just tender.
Poach onions in water until just tender.
Drain, season with salt, and add a little butter.
Keep warm.
Add liquids to broth.
Melt rest of butter; stir in flour.
Gradually add broth from meat.
Cook, stirring constantly, until sauce is smooth and thick.
Remove sauce from heat.
Season to taste.
Beat egg yolks and cream together and slowly add to sauce, stirring constantly.
Blend until smooth and creamy.
Season with 1 teaspoon lemon juice.
Return to low heat and heat through.
Do not let sauce boil.
Heap veal on a hot platter, surround with onions and mushroom caps and pour sauce over all.
Makes 8 servings.
Chef
