dinner · everyday
Blanquette de veau
Classic French veal stew in a pale velvety sauce of stock, cream and egg yolk, with mushrooms and pearl onions.
- Time
- 150min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cover veal with cold water, bring to a boil, drain and rinse.
-
2
Return with vegetables, bouquet garni and fresh water; simmer 1.5 hours.
-
3
Cook mushrooms and pearl onions separately in a little broth and butter.
-
4
Make a roux, whisk in 960 ml strained broth and simmer 10 minutes.
-
5
Off heat, whisk in cream and yolks, add lemon and nutmeg; fold in veal, mushrooms and onions; serve with rice.
