Blanquette de Veau
From: Lady Jennie
Recipe type: Main Dish
Cuisine: French
Serves: 6
- 1.5 Kilos veal (3-4 pounds)
- 2T butter
- 1T olive oil
- salt and white pepper to season meat
- 1 leek
- 1 onion
- 6 cloves garlic
- 4c water
- 2 c white wine
- 1 large chicken bouillon cube
- 2 bay leafs
- 2 cardamum pods
- 2 cloves
- 2 egg yolks
- ⅔ cup cream
- Additional Ingredients: Mushrooms (recommended), celery or celery root, carrots, turnips, potatoes
- Warm the meat in the butter and olive oil without browning it. Sprinkle it with salt and pepper.
- Sauté the onions, garlic and leeks without burning them.
- Put everything in a large pot and cover with water, wine.
- Add bay leaves, pods and cloves.
- Boil until water starts to evaporate, then simmer until water is nearly gone - about 1.5 hours.
- In the meantime, prepare rice and cook any additional root vegetables in boiling salted water until soft.
- If you're adding mushrooms, sauté them in butter and add them right at the end.
- Mix the two yolks with the cream, then add a little broth and stir all together.
- Add that to the veal, then add the root vegetables.
- Serve warm over rice.
Recipe by A Lady In France at https://aladyinfrance.com/blanquette-de-veau/
3.2.1255