Creamy Veal Stew with Mushrooms and Baby Onions

Name: Creamy Veal Stew with Mushrooms and Baby Onions (Blanquette de Veau à L’ancienne)
Yield: Makes 8 to 10 Servings
Cuisine: France
Ingredients: 1 whole breast of veal (about 11 pounds [5 kg]), or 5 pounds [2.3 kg] veal stew meat; 1 whole breast of veal (about 11 pounds [5 kg]), or 5 pounds [2.3 kg] veal stew meat; 2 quarts [2 l] homemade white veal, chicken, or beef broth or water, or more as needed; 2 quarts [2 l] homemade white veal, chicken, or beef broth or water, or more as needed; 2 quarts [2 l] homemade white veal, chicken, or beef broth or water, or more as needed; 2 quarts [2 l] homemade white veal, chicken, or beef broth or water, or more as needed; 3 medium-size carrots, peeled, cut into 1-inch [2.5 cm] sections; 1 stalk celery; 1 clove, stuck into one of the onions; 1 clove, stuck into one of the onions; 1 medium-size bouquet garni; 2 pints [670 g] pearl onions, or 1 ¼ pounds [565 g] walnut-size boiling onions, peeled; 2 pints [670 g] pearl onions, or 1 ¼ pounds [565 g] walnut-size boiling onions, peeled; 1 pound [450 g] small cultivated mushrooms, preferably creminis, left whole if small, quartered vertically if large; 1 pound [450 g] small cultivated mushrooms, preferably creminis, left whole if small, quartered vertically if large; 4 tablespoons all-purpose flour; 4 tablespoons butter; 4 egg yolks (optional); 2 cups [500 ml] heavy cream; juice of ½ lemon, or more as needed; salt; pepper, preferably white; 1 tablespoon finely chopped parsley

Blanquette de Veau à L’ancienne

Preparation info

Makes
8 to 10
Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 whole breast of veal (about 11 pounds [5 kg]), or 5

Europe
France
Main course
Mediterranean

Method

If you’re using the breast of veal, cut off and discard any obvious chunks of fat. Cut off the meat in sections, sliding the knife along the bones. When you’ve taken off the meat, cut away and discard any large sections of sinew and the thin connective tissue that covers the meat. Don’t get obsessive, though, because the fat and sinew run through the meat and are impossible to remove completely