Blanquette de Veau a Classic French Recipe
David Scott Allen · Main Course · Provencal Recipes · Taste · Veal
Blanquette de veau is a traditional French main course that an aspiring French cook should have in their repertoire. The good news is that it’s easy to prepare and deeply satisfying on a cold day.
Walking along the arcade of the Palais Royal in Paris, we found ourselves hungry for a bite. Although there were no tourists, except a few with an interest in the lovely garden, we nonetheless feared we were in an expensive tourist area. We started toward an exit, hoping to find a little place for lunch. But within the arcade, we stumbled upon a bit of bistrot named Muscade. The day’s special was Blanquette de Veau, and the price was just right — €13. So in we went. Continue reading here for the original Cocoa and Lavender post with photos from Paris.
Traditional French Blanquette de Veau
David Scott Allen
Blanquette de veau is a traditional French main course that an aspiring French cook should have in their repertoire. The good news is that it's easy to prepare and deeply satisfying on a cold day.
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine French
- 2 lbs veal shoulder cut into 2-inch chunks
- 2 quarts water
- 1 tbsp salt plus more as needed
- 1 rib celery cut into 4 or 5 pieces
- 1 bay leaf
- 3 sprigs thyme
- 1 medium onion peeled, studded with 1 clove
- 3 carrots peeled and sliced 1/4-inch on the diagonal
- 5 tbsp unsalted butter divided
- 12 small White mushrooms
- 1/2 lemon for juice
- 3 tbsp all-purpose flour
- freshly ground white pepper
- 2 large egg yolks
- 1/4 cup heavy cream (35%)
- fresh cilantro for garnish
- rice cooked, for serving
In a large Dutch oven over high heat, bring the veal, water, and salt to a boil, then reduce to a simmer and cook for 30 minutes. Skim any scum as it forms and discard.
Add the celery, clove-studded onion, carrots, thyme, and bay leaf, and continue to let the veal cook slowly for another hour until it is very tender.
While the veal is cooking, trim the mushrooms and cut into quarters. Melt 2 tablespoons of butter in a skillet, add the mushrooms, season lightly with salt, and cook gently for 3 minutes — do not brown. Add the lemon juice and half a ladle of the veal broth and cook for 5 minutes or until soft. Set aside.
When the veal is tender, pour the meat and vegetables into a colander, reserving the broth. Discard the celery, onion, thyme and bay, but keep the veal and carrots.
Melt the remaining butter in the same Dutch oven (no need to wash it) over low heat. Add the flour and cook gently for 2-3 minutes when melted. Slowly add the reserved veal broth to the flour mixture, whisking constantly. Season lightly with salt and generously with white pepper. Bring to a boil, then return the meat and carrots to the pot along with the reserved mushrooms.
Whisk together the egg yolks and cream in a separate bowl, then pour into the stew in a steady stream while stirring. Immediately turn off the heat. The consistency should be that of a light stew, not overly thick.
Sprinkle cilantro leaves over and serve immediately with rice.
More Veal Recipes
Veal Cordon Bleu
This recipe is easy to prepare as long as you have the ingredients ready for the dipping stage. Serve with sides of your choice.
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Polpettine con le Uve (Meatballs and Grapes)
This Italian-inspired dish is a flavourful combination of beef and veal meatballs with grapes, makes the perfect dinner dish!
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David Scott Allen
David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.
David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.
David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!
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