Name: Veal Blanquette
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4
Ingredients: Veal : 1 kilogram; Button 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; Eggs : 1; Salt : 1 pinch; Pepper : 1 pinch; Olive oil : 1

Veal Blanquette

Try our blanquette de veau recipe, a traditional French cuisine classic. A real delight!

(5)

Preparation 15 min
Baking 1 h 20
Servings 4
Level Débutant

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Preparation steps

Step 1
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.
Step 2
Peel and chop the carrots and onion, then add them to the veal.
Add the bouquet garni (here, thyme and bay leaves).
Step 3
Add the spoonfuls of flour one by one and mix well.
Step 4
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.
Step 5
Mix the egg yolk and cream in a bowl.
Add to the dish after 1 h 20 of cooking.
Step 6
Adjust the seasoning with a pinch of salt and a turn of the pepper mill.
All that's left to do is enjoy.

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Veal Blanquette

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