Creamy Veal Stew with Morels

Name: Creamy Veal Stew with Morels (Blanquette de Veau aux Morilles)
Cuisine: France
Ingredients: ⅓ cup heavy cream; 2 egg yolks; ⅛ teaspoon freshly ground pepper; ¼ teaspoon salt; 2 leeks, washed; 1 turnip, peeled; 1 onion, studded with 2 cloves; 1 large carrot; 2½ tablespoons butter; 3 tablespoons all-purpose flour; 2 celery ribs, with leaves if possible Bouquet Garni; 24 pearl onions, peeled, root ends trimmed but left intact to hold the onions together; 1 ounce dried or ⅓ to ½ pound fresh morel mushrooms (see Note); 3 pounds veal shoulder, cut into 1½-inch cubes; 1 onion, studded with 2 cloves; 1 ounce dried or ⅓ to ½ pound fresh morel mushrooms (see Note); 8 cups cold water

Blanquette de Veau aux Morilles

Preparation info

Serves
6

Difficulty
Medium

Appears in

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

Europe
France
Main course

Ingredients

Method