Veal Blanquette

Name: Veal Blanquette
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters beef stock; 6 Tbsps butter, divided; 2 egg yolks; 118 milliliters all-purpose flour; 0 teaspoons ground black pepper; 237 milliliters heavy cream; 2 Tbsps lemon juice; 20 pearl onions; 1 teaspoons salt; 2 kilograms veal breast, boned, cut in large dice; 473 milliliters ounces (about white button mushrooms, cleaned and sliced; 1 sachet depices (1 tablespoon parsley, 1 tablespoon peppercorns, 1 tablespoon thyme and 1 bay leaf in a cheesecloth bag)

You can never have too many main course recipes, so give Veal Blanquette a try. This recipe makes 6 servings with 819 calories, 70g of protein, and 49g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up beef stock, lemon juice, veal breast, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

Cover the veal with cold water to "blanch" it.

Ingredients you will need

Water

Veal

Drain and rinse the veal.

Ingredients you will need

Veal

Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them.

Ingredients you will need

Pearl Onion

Water

Equipment you will use

Sauce Pan

Drain and slip skins from the pearl onions and set them aside.

Ingredients you will need

Pearl Onion

In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.

Ingredients you will need

Stock

Veal

Equipment you will use

Pot

Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.)

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Pot

Remove and discard the sachet from the stew.

Ingredients you will need

Stew

Add the roux to the stew pot and simmer until thickened.

Ingredients you will need

Stew

Equipment you will use

Pot

In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.

Ingredients you will need

Salt And Pepper

Pearl Onion

Lemon Juice

Mushrooms

Butter

Equipment you will use

Frying Pan

The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.)

Ingredients you will need

Egg Yolk