Blanquette de veau: A creamy veal stew for the weekend

• Blanquette de veau tips
• Blanquette de veau recipe
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Blanquette de veau: A creamy veal stew for the weekend

When you have the time to cook something great for your family, a stew is often the way to go. The slow cooking method helps you layer flavours and the cooking time deepens the relationship those flavours have. Our blanquette de veau is a creamy veal stew from France. Blanquette is the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock with aromatic flavourings.

Blanquette de veau tips

Make sure to brown the veal in a pot first before adding the water and cooking. The white sauce is almost like a bechamel without the thickening which it will do naturally as it cooks. For this recipe, brandy or white wine are perfect to cook into the sauce and also goes perfectly well as a drink when you’re eating dinner. You can use veal, lamb or chicken for this recipe and serve with fresh bread and butter.

Are you ready for a celebration of flavours with your family? Our Blanquette de veau veal stew is creamy and delicious!

Blanquette de veau recipe

0 from 0 votes Recipe by Gary Dunn Course: MainCuisine: FrenchDifficulty: Easy Servings

4

servingsPrep time

15

minutesCooking time

1

hour 

45

minutesTotal time

2

hours 

Ingredients

1 g boned shoulder or knuckle of veal

2 onions, peeled and quartered

2 large carrots, sliced

3 bay leaves

1 tbsp lemon juice

salt and pepper

200 g button mushrooms

50 g butter

50 g flour

1 egg yolk

150 ml cream

parsley, chopped

Method

• Cut veal into 2.5cm pieces. Put in a pan, cover with cold water, bring to boiling point then strain veal into colander and rinse off scum.
• Replace veal pieces in pan with onions, carrots,. bay leaves, lemon juice and plenty of salt and pepper. Add 2 pints water, bring to boiling, then cover and simmer for 90 minutes or until tender.
• 30 minutes before end of cooking time, add button mushrooms.
• Melt butter in a small pan, blend in flour and cook over a low heat for 1 minute without letting it brown. Arrange the cooked veal and vegetables in a serving dish.
• Reduce the cooking Iiquor to half by boiIing rapidIy.
• Strain liquor into pan containing butter and flour. Stir sauce until it is smooth then bring to boiling point and simmer for 5 minutes.
• Add more seasoning if necessary. Blend egg yolk and cream together, remove sauce from heat and stir in the egg mixture. Return the pan to heat and reheat mixture, but do not allow it even to simmer. Pour the sauce over the veal. Decorate with parsley.

Notes

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Do you want to make more dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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