Advertisement
Blanquette de Veau
White Veal Stew
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Traditionally, a good blanquette uses whole veal breast, the bones for flavour and cartilage for richness. Shoulder may be included for lean meat, but country cooks rarely bother. Above all, nothing should brown during cooking to mar the blanquette’s whiteness.
Ingredients
| veal breast, including bones |
Method
Put the veal in a large pot and add enough water to cover. Bring slowly to a boil, skimming often. Add the onion, carrot, garlic, bouquet garni, salt and pepper. Cover and simmer over a low fire, skimming occasionally, for 1¼–1¼ hours or until the veal is nearly tender. Remove the onion, carrot, garlic and bouquet garni; taste the liquid for seasoning. Add the baby onions and mushrooms and simm