Blanquette De Veau Recipe
Ingredients
| Boneless Veal Shoulder - 1 lb/500 g, cut in 2 in/5 cm pieces | ||
| Veal Breast - 2 lb/1 kg, including bones, cut in chunks | ||
| Onions | 2 | |
| Carrots | 2 | |
| Bouquet Garni | ||
| Veal Stock or Water - 2 1/3 pt/1.5 litres, more if needed | ||
| Salt and White Pepper | ||
| Butter | 1 Ounce (For Garnish) | |
| Baby Onions - 1/2 lb/250 g, peeled | ||
| Mushrooms | 1/2 Pound (For Garnish) | |
| Butter | 2 Ounce (For Sauce) | |
| Flour | 1 Ounce (For Sauce) | |
| Lemon Juice - 1/2 lemon | ||
| Nutmeg - Grated | ||
Directions
GETTING READY
1. Trim sinew and dicard fat.
MAKING
2. In a pan, add cold water over veal and boil it.
3. Simmer for about 5 minutes. Then, drain and rinse thoroughly.
4. Remove the veal for the pan and reserve.
5. Add bones, onions, carrots, bouquet garni, enough stock or water to just cover, and a little salt and pepper into the pan.
6. Cover the lid and simmer until tender, skimmimg occasionally. This will take about 1 1/4-1 1/2 hours.
7. In a saute pan, melt butter to cook onions for making the garnish. Add some salt and pepper.
8. Cover the lid and cook on low flame for 15-20 minutes or until tender.
9. A blanquette is always white. So, do not brown the onions.
10. In a separate pan, add mushrooms, salt, pepepper and 1 cm water.
11. Cover, boil and simmer for 5 minutes.
12. Add mushrooms mixture and onions mixture to veal.
13. Once the veal is properly cooked, transfer it to a bowl. Cover and keep warm.
14. Boil stock until reduced to 750 ml.
FINALIZING
15. Ian a saucepan, melt butter and add flour to make the sauce. Cook until foaming.
16. Add stock to it and boil. Whisk continually to avoid the formation of lumps.
17. Simmer for 15 minutes. The sauce will have coated the back of the cooking spoon by now.
18. Add veal, onions and mushrooms to the sauce.
19.Season to taste with lemon juice, nutmeg, salt and pepper.
20. Blend the flavors thoroughly by heating the mixture slighly over 10 minutes.
SERVING
21. Serve right away in a serving bowl.
1. Trim sinew and dicard fat.
MAKING
2. In a pan, add cold water over veal and boil it.
3. Simmer for about 5 minutes. Then, drain and rinse thoroughly.
4. Remove the veal for the pan and reserve.
5. Add bones, onions, carrots, bouquet garni, enough stock or water to just cover, and a little salt and pepper into the pan.
6. Cover the lid and simmer until tender, skimmimg occasionally. This will take about 1 1/4-1 1/2 hours.
7. In a saute pan, melt butter to cook onions for making the garnish. Add some salt and pepper.
8. Cover the lid and cook on low flame for 15-20 minutes or until tender.
9. A blanquette is always white. So, do not brown the onions.
10. In a separate pan, add mushrooms, salt, pepepper and 1 cm water.
11. Cover, boil and simmer for 5 minutes.
12. Add mushrooms mixture and onions mixture to veal.
13. Once the veal is properly cooked, transfer it to a bowl. Cover and keep warm.
14. Boil stock until reduced to 750 ml.
FINALIZING
15. Ian a saucepan, melt butter and add flour to make the sauce. Cook until foaming.
16. Add stock to it and boil. Whisk continually to avoid the formation of lumps.
17. Simmer for 15 minutes. The sauce will have coated the back of the cooking spoon by now.
18. Add veal, onions and mushrooms to the sauce.
19.Season to taste with lemon juice, nutmeg, salt and pepper.
20. Blend the flavors thoroughly by heating the mixture slighly over 10 minutes.
SERVING
21. Serve right away in a serving bowl.
Chef
