Blanquette de veau
Blanquette de veau is a French white veal ragout. "BLANQUETTE" is French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock with aromatic flavorings. The sauce is made from white roux with added cream and egg yolks. Blanquettes are also made with fish and vegetables. Best is served with rice or potatoes.
Servings: 4
Ingredients
- 600 g Veal Shoulder diced
- 2 Onions halved
- 2 Carrots chopped
- 2 stalks Celery
- 100 g Celeriac chopped
- 1/2 Lemon
- 18 Pearl onions or small shallots
- 300 g Button Mushrooms
- 2 tbsp. White flour
- 2 Egg yolks
- 150 g Cream
- 1 bunch Flat parsley
- 1 Bouquet garni (parsley stalks, celery, thyme, peppercorns placed in muslin and tied)
- 30 g Butter
Instructions
- In a pot with enough water to cover the meat bring to boil for 3-4 minutes. Throw the water and wash the meat.Wash the pot and add washed veal, onions, lemon, celeriac, bouquet garni, 1 tbsp. salt and enough water to cover and bring to a boil. Then turn down the heat and simmer for 45 minutes. Add carrots , celery and simmer for additional 15 minutes.Now remove onions, lemon, celeriac and bouquet garni. We don't need them anymore. Using a colander, separate broth and meat, carrots and celery. Set aside.Heat up a heavy pan and put 30g butter, add pearl onions and mushrooms. Pan fry for few minutes to make them golden brown and set aside.Add the remaining butter and flour, mix until it thickens (becomes white roux), add around 600 ml of stock and mix well make sure its free of lumps, bring to a boil then add the cooked meat, carrots, celery, mushrooms and pearl onions. Simmer for 10 more minutes.Now add the cream and season with salt and pepper. Simmer for additional 3 minutes.Turn off heat and add egg yolks and mix.Serve with boiled rice or potatoes. Sprinkle chopped parsley on top.