Blanquette de Veau

Served with boiled rice and garnished with sauteed mushrooms and crotites, Blanquette de Veau (blon-ket d’ voh) is an ideal main dish to serve for a dinner party. A red Bordeaux-Medoc or rose’ will best complement this dish.

1 ½ lb. veal, shoulder or breast, cut into

1 1/2-inch cubes

2 medium-sized onions, studded with

2 cloves each medium-sized carrots, scraped and cut into quarters

1 fl. oz. white wine bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 small bay leaf tied together

½ teaspoon salt

½ teaspoon white pepper

½ oz. butter

6 tablespoons flour

5 fl. oz. single cream for the sauce.

Put a lid on the saucepan to keep the veal warm while you make the sauce.

In a heavy medium-sized saucepan melt the butter over low heat. Stir in the flour with a wooden spoon. Cook the butter- and-flour mixture for 2 minutes. Remove the pan from the heat. Stirring constantly, gradually add the reserved stock. When the stock is blended in, return the pan to moderate heat and, still stirring, bring the sauce to the boil.

Continue stirring and boil for 3 minutes until the sauce becomes thick and smooth. Remove the sauce from the heat.

In a small bowl, beat the cream and egg yolks together with a wooden spoon. Stir 4 tablespoons of the hot sauce, a spoonful at a time, into the cream-and-egg yolk mixture. When the sauce is well mixed with the cream and egg yolks, return it to the saucepan gradually, beating it with a wire whisk. Replace the saucepan on low heat and cook, stirring until the sauce just boils.

Transfer the veal to a heated serving dish and pour the sauce over it.

Garnish with the toast triangles and serve immediately.

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