104 Veal Blanquette

Name: Veal Blanquette (Blanquette de veau à la vapeur)
Yield: For two people
Cuisine: French
Ingredients: 1 small bouquet garni, salt, a pinch of pepper; 1 teaspoon Sauce Périgueux (optional); ½ teaspoon crème fraîche; a pinch of chopped tarragon; 2 teaspoons fromage blanc; 70 g (2½ oz) carrots, sliced coarsely into rounds; 50 g (2 oz) the white part of leek, sliced coarsely into rounds; 50 g (2 oz) the white part of leek, sliced coarsely into rounds; 4 button mushrooms; 1 small bouquet garni, salt, a pinch of pepper; 1 small bouquet garni, salt, a pinch of pepper; 20 g (¾ oz) celery, sliced coarsely into rounds; 50 g (2 oz) mushrooms, sliced coarsely into rounds; 4 miniature carrots, obtained by cutting ordinary vegetables into chunks and then chunks and then ‘turning’ them into olive shapes; 1 litre 25 cl (2¼ pints) chicken stock or chicken stock made with stock cubes; 1 litre 25 cl (2¼ pints) chicken stock or chicken stock made with stock cubes; 300 g (11 oz) of shoulder of veal trimmed of all fat and sinew and cut into large cubes; 4 pickling onions; 4 cauliflower florets; 4 miniature cucumbers, obtained by cutting ordinary vegetables into chunks and then chunks and then ‘turning’ them into olive shapes; 4 miniature turnips, obtained by cutting ordinary vegetables into chunks and then chunks and then ‘turning’ them into olive shapes

Blanquette de veau à la vapeur

Preparation info

For
two
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

300 g (11 oz) of shoulder of veal trimmed of all fat and sinew and cut into large cubes
1 litre

Europe
France
Gluten-free
Mediterranean

Method

The veal for the blanquette can either be (A) cooked in the stock or (B) steamed over the stock.

A

Put the veal, flavouring vegetables, bouquet garni, seasoning and chicken stock into a saucepan and simmer gently for one-and-a-half hours.
In a separate saucepan cook the vegetables for the garnish in bo