Blanquette de veau

Name: Blanquette de veau
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 150 g (5 oz) pearl or pickling onions; 250 g (8 oz) button mushrooms, sliced; 1 stick celery, quartered; 1 teaspoon lemon juice; 10-12 peppercorns; bouquet garni; 1 teaspoon salt; 300 ml (10 fl oz) thick (double) cream; 30 g (1 oz) plain flour; 55 g (1¾ oz) unsalted butter; 1.4 kg (2 lb 12 oz) veal stewing meat, such as shoulder; 1 carrot, quartered; 1 small onion, quartered

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

A blanquette is a classic French ‘bourgeois’ dish, which derives its name from ‘blanc’, the French word for white. It is always made from white meat cooked in a white stock or water, then enriched with cream.

Ingredients

1.4 kg (2 lb 12 oz) veal stewing meat, such as shoulder

Europe
France
Main course
Mediterranean

Method

Remove excess fat from the veal and cut into 3 cm (1¼ inch) cubes. Place in a large flameproof casserole dish with the carrot, onion, celery, bouquet garni, salt and peppercorns. Cover with about 500 ml (16