Blanquette de Veau

What is veal stew?

A stew of veal in a white sauce with mushrooms and onions.

Prep. / Cooking
30 mins/1Hour

Ingredients
1.3 kg veal (stew meat / stew, cut into cubes)
1 onion
1 clove
1 or 2 carrots
18 small onions (peeled)
230 g mushrooms
Herbs: 2 sprigs thyme, 3 parsley, 1 stalk celery, 1 bay leaf
2 egg yolks
30 cl crème fraîche
Lemon juice
butter
salt
water

Method:

1: Cut the veal into cubes of 5 cm, Drill onion with garlic. Join with a small string celery, thyme, parsley and bay leaf.
2: Melt 3 tbsp. in s. butter with oil in a casserole or large saucepan. Add the veal. And lightly brown on each side.
3: Add the carrots, onion, herbs and salt. Add water to cover the meat.
4: Cook over high heat until boiling. Reduce heat, cover and simmer for 45 minutes.
5: Peel the pearl onions. Clean the mushrooms and cut them into quarters. Melt 3 tbsp. in s. butter in a skillet. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly browned.
6: Remove the mushrooms. Put 2 tbsp. in s. butter in skillet. Add the onions and sauté for 1-2 minutes. Put the mushrooms in the pan and keep warm over very low heat.
7: Mix the egg yolk, cream and the juice of half a lemon in a bowl.
8: Put the meat, mushrooms and onions in a serving dish.
9: Pour the egg yolk and cream in the meat juices in the pan. Cook over low heat for 10 minutes. Do not boil. Add lemon juice and salt and pepper if needed.
10: Pour the sauce over the meat in the dish.
Service: veal stew is often served with rice.
Suggested wine: Bordeaux Supérieur red type or Graves, red wine Loire, Chablis, Vouvray (Vin de France).
Bon appétit!