Traditional Blanquette of Veal


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.

Preparation time: 45 minutes
Cooking time: 1 hour 40 minutes

Drink Pairing

A 2005 Moulin à Vent Clos de Rochegrés from the Château des Jacques domain.


  • ounces (1.5 kg) veal flank
  • 6 sprigs of flat-leaf parsley
  • 1 bay leaf
  • 2 large onions
  • 4 carrots
  • 1 clove
  • 2 chicken stock cubes
  • 1 large leek
  • 2 teaspoons (10 g) butter
  • 2 teaspoons (10 g) flour
  • 1 generous pound crème fraîche
  • 3 sprigs chervil
  • Table salt
  • Freshly ground pepper


  1. 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 that rise to the surface.

  2. Tie 3 sprigs of parsley together with the bay leaf. Peel the onions and cut them into eighths. Peel the carrots. Cut them into thirds, then cut each piece in half. Put the bouquet garni, onions, carrots, clove, and stock cubes into the pan. Leave it to simmer for 40 minutes.

  3. Cut off the green and the root of the leek. Split the first leaf lengthwise and remove it. Cut the leek into approximately 1-inch (2.5-cm) pieces, at an angle. Wash the pieces of leek.

  4. At the end of the cooking time, remove the meat and vegetables from the pan using a slotted spoon.
  5. Discard the bouquet garni and the clove. Put the leek into the stock. Let it cook for 17 minutes.

  6. Remove the leek using a slotted spoon. Reduce the stock until there are about two ladles’ worth left.

  7. Beat the butter to soften* it. Add the flour.
  8. Mix it thoroughly to make a beurre manié. Put a little beurre manié into a ladle with some stock and work it into the liquid. Pour it into the stock. Continue with the rest of the beurre manié.

  9. Add the crème fraîche to the dish. Let it cook for 2 to 3 minutes while stirring.
  10. Put the meat back into the sauce and let it simmer for 10 minutes.
  11. Pick the leaves off the remaining 3 sprigs of parsley and the chervil.

  12. Check the seasoning for salt. Add pepper. Put all the vegetables back into the pan and let simmer for a few minutes. Put the meat and vegetables into a warm serving dish. Cover with sauce. Garnish with parsley and chervil.