Blanquette de Veau a Classic French Recipe
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
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.
Equipment
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!
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