Veal Blanquette
Try our blanquette de veau recipe, a traditional French cuisine classic. A real delight!
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Preparation 15 min
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Baking 1 h 20
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Servings 4
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Level Débutant
Ingredients
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Preparation steps
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Veal Blanquette
Try our blanquette de veau recipe, a traditional French cuisine classic. A real delight!
Ingredients
- Veal : 1 kilogram
- Brown mushrooms : 200 grams
- Carrots : 2
- Onion : 1
- Crème fraîche 40% : 200 grams
- Dry white wine : 20 centiliters
- Water : 50 centiliters
- Veal stock : 2 teaspoons
- Flour : 2 tablespoons
- Bouquet garni : 1
- Egg yolk : 1
- Salt : 1 pinch
- Pepper : 1 pinch
- Fillet of olive oil : 1
Preparation steps
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Start by preparing the stock by boiling 500 milliliters of water and adding 2 spoonfuls of veal stock.
Mix and set aside.Cut the veal into pieces, then heat a drizzle of olive oil in a Dutch oven and brown the meat.
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Peel and chop the carrots and onion, then add them to the veal.
Add the bouquet garni (here, thyme and bay leaves). -
Add the spoonfuls of flour one by one and mix well.
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Deglaze with white wine and pour in veal stock.
Stir and simmer, covered, for an hour, stirring occasionally.
After 60 minutes, cut the mushrooms into pieces and add.
Cook for a further 20 minutes, then remove the bouquet garni. -
Mix the egg yolk and cream in a bowl.
Add to the dish after 1 h 20 of cooking. -
Adjust the seasoning with a pinch of salt and a turn of the pepper mill.
All that's left to do is enjoy.