Traditional Blanquette of Veal

Name: Traditional Blanquette of Veal
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Yield: Serves 6
Cuisine: French
Ingredients: 2 teaspoons (10 g) flour; 1 generous pound crème fraîche; 2 chicken stock cubes; 2 teaspoons (10 g) butter; 1 large leek; 3¼ ounces (1.5 kg) veal flank; 6 sprigs of flat-leaf parsley; 3 sprigs chervil; 4 carrots; Table salt; 1 bay leaf; 2 large onions; Freshly ground pepper

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

My Best: Paul Bocuse

By Paul Bocuse

Published 2016

About

This is one of the great classics of French cuisine, usually served with rice. There are many variations on the recipe, the only essentials being that the meat must always be tender and the sauce creamy.

Ingredients

3¼ ounces (1.5 kg) veal flank
6 sprigs of flat-leaf parsley

Europe
France
Lunch
Main course
Dinner
Mediterranean

Method

Cut the veal into pieces weighing about 2 ounces (50 g) each. Place them in a saucepan. Cover with water and bring to a boil over high heat. Skim* off the scum and impurities