Creamy Veal Stew with Morels

Blanquette de Veau aux Morilles

Preparation info

  • Serves


    • Difficulty


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.