Blanquette de Veau
 
Prep time
Cook time
Total time
 
A veal ragout with a white sauce.
From:
Recipe type: Main Dish
Cuisine: French
Serves: 6
Ingredients
  • 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
Instructions
  1. Warm the meat in the butter and olive oil without browning it. Sprinkle it with salt and pepper.
  2. Sauté the onions, garlic and leeks without burning them.
  3. Put everything in a large pot and cover with water, wine.
  4. Add bay leaves, pods and cloves.
  5. Boil until water starts to evaporate, then simmer until water is nearly gone - about 1.5 hours.
  6. In the meantime, prepare rice and cook any additional root vegetables in boiling salted water until soft.
  7. If you're adding mushrooms, sauté them in butter and add them right at the end.
  8. Mix the two yolks with the cream, then add a little broth and stir all together.
  9. Add that to the veal, then add the root vegetables.
  10. Serve warm over rice.
Recipe by A Lady In France at https://aladyinfrance.com/blanquette-de-veau/