Creamy Veal Stew with Morels

Blanquette de Veau aux Morilles

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

A BLANQUETTE is a ragoût made in a white sauce enriched with heavy cream and egg yolks. (Although it is usually made with veal, recipes exist for blanquettes made with chicken, lamb, or fish.) A blanquette de veau normally contains small white mushrooms, but I make mine with dried morilles (morels). These wild mushrooms, prized in France for their unique robust and earthy flavor, transform the blanquette of the bistro into one for the palace.

Ingredients

Method