Blanquette de veau

Veal in a white cream sauce with mushrooms and onions.

Ingredients

• 1.2 kg Veal
• 3 Carrots
• 2 Onions
• 1 Leeks
• 300 g Mushrooms
• 200 g Pearl onions
• 5 tbsp Butter
• 3 tbsp Flour
• ¾ cup Cream
• 2 Egg yolks
• 2 tbsp Lemon juice
• 2 Bay leaves
• 2 tsp Salt
• 2 L Water

Method

1. Blanch the veal — Cover with cold water, bring to a boil, drain and rinse — this keeps the sauce white.
2. Poach — Return to clean water with carrot, onion, leek and bay and simmer gently 1½ hours.
3. Cook the garnish — Glaze the pearl onions and mushrooms separately in butter without browning.
4. Make the velouté — Cook butter and flour into a white roux, then whisk in the strained cooking liquid.
5. Finish the liaison — Beat the cream with the yolks, add a ladle of hot sauce, then stir back in off the heat — boiling now would scramble it.
6. Blanquette is ready — Combine everything, sharpen with lemon, and serve with rice.

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup