Veal Blanquette

Main Dishes | French cuisine

⏳ Time

2 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Veal Blanquette

Ingredients

Veal Shoulder - 1½ kg
Bouquet Garni - 1 bunch
Pickled garlic - 10.6 oz
Carrot - 16 pieces
Fennel - 2 pieces
Champignons - 7.1 oz
Celery salt - 5 stalks
Butter - 3 spoons
Wheat Flour - 2½ spoons
10% cream - 13 fl oz
Meyer Lemon Juice - 1 tablespoon
Rice - 10.6 oz
Sour Cream - 3 spoons
Cayenne Pepper - to taste
Salt - to taste
Ground Black Pepper - to taste
Parsley - to taste

Step by Step guide

Step 1

Cut the meat into small pieces, approximately 2-3 cm long. Transfer to a large pot, add 2 liters of water, add a bouquet garni, and bring to a boil. Once the water reaches a boil, reduce the heat to medium and simmer for 30 minutes.

Step 2

Meanwhile, rinse the marinated onions thoroughly to remove excess acidity. Add the carrots, onions, and fennel, cutting the fennel into 8 pieces. Cook for another 30 minutes.

Step 3

Clean the mushrooms and cut them into quarters. Peel the celery to remove the strings and cut it into small pieces, about 2-3 cm. Add the vegetables to the meat. Cook until the veal becomes tender, about 20 minutes. Boil rice for serving.

Step 4

Using a slotted spoon, remove the meat and vegetables and cover them to keep warm. Strain the broth. Pour 800 ml of the broth into a small saucepan and reduce it by half over 30 minutes.

Step 5

In a saucepan, melt the butter. Add the flour and cook, stirring, for about 2 minutes. Pour in the reduced broth and cream, and bring to a boil. Cook until the volume is reduced by one third, about 15 minutes.

Step 6

Transfer the vegetables and meat into the sauce and heat through. Add the remaining broth, salt, pepper, and cayenne pepper. Serve with rice, garnished with sour cream and parsley leaves.