Gastronomy  Recipe of the French veal blanquette
12/06/201604:00 TV5MONDE

Blanquette de veau, French dish

 
The origin of this recipe is not very clear as this dish has spread all over France very quickly. What we know is that it was initially served with just a few mushrooms and onions. It's only very recently after the second World War that it was served along with rice. Today the Blanquette de Veau is seen as one of the oldest recipe of the French Gastronomy, and it is a strong symbol of a culinary tradition. Recipes were passed on from generation to generation.
Depending in which region you travel, you will notice some differences in the dish.

 

INGREDIENTS
 
 
3 pounds (1.5 kg) veal cubes (top round)
 
1 bouquet garni (bay leaf, parsley, thyme)
 
1 or 2 carrots, peeled and cut into chunks
 
1 or 2 stalks celery, cut into chunks
 
1 onion studded with 2 to 3 cloves
 
2 cloves garlic, peeled
 
10 cups (2.5 litres) chicken broth
 
1 bag (284 g) pearl onions
 
Butter
 
1/2 lb (225g) mushrooms, sliced
 
3 tablespoons (45 ml) butter
 
3 tablespoons (45 ml) flour
 
1/2 cup (125 ml) 35% cream
or
 
15% thick cream
 
1 egg yolk
 
Salt and pepper

 
 
PREPARATION
 
1- Place the meat in a large pot. Cover with cold water. Bring to a boil and blanch for 3 to 4 minutes. Rinse under cold water. Drain.
 
2- Return the meat to the pot. Add the bouquet garni, carrots, celery, onion, garlic and broth. Lightly season with salt and pepper. Bring to a boil, reduce the heat and simmer gently for 1 hour, uncovered.
 
3- To easily peel the onions, blanch in boiling water for 2 to 3 minutes. Rinse under cold water and peel. In a saucepan, lightly brown the onions in butter. Also cook the mushrooms in butter until the water has evaporated or without butter in the microwave.
 
4- Pass the meat, vegetables and broth through a sieve. Set the meat and broth aside separately. If you don’t get a litre (4 cups) of cooking broth, add water.
 
5- In a clean pan, melt the butter. Add the flour and stir for 1 minute. Add the cooking broth. Whisk until it slightly thickens.
 
6- In a bowl, whisk together the cream and egg yolk. Add a ladle of the sauce to slowly warm the egg. Whisk this mixture into the sauce.
 
7- Add the meat, onions and mushrooms. Remove from the heat, adjust the seasoning. Serve with rice. A mixture of white and wild rice would be tasty.

 
BON APPETIT!!!
 
Have you tried the recipe? Would you like to share anything regarding this French dish? Feel free to do so.

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