Veal Chops with Vegetable Blanquette

Name: Veal Chops with Vegetable Blanquette (Côtes de Veau avec Leur Blanquette de Legumes)
Yield: Makes 8 Servings
Cuisine: France
Ingredients: 3 cups [750 ml] Velouté Sauce or the roux-thickened cooking liquid (without the cream and egg yolks) from ½ recipe Creamy Veal Stew with Mushrooms and Baby Onions; 3 cups [750 ml] Velouté Sauce or the roux-thickened cooking liquid (without the cream and egg yolks) from ½ recipe Creamy Veal Stew with Mushrooms and Baby Onions; 3 cups [750 ml] Velouté Sauce or the roux-thickened cooking liquid (without the cream and egg yolks) from ½ recipe Creamy Veal Stew with Mushrooms and Baby Onions; 2 cups [500 ml] heavy cream; salt; 1 pound [450 g] French string beans (haricots verts), ends broken off; 1 pound [450 g] French string beans (haricots verts), ends broken off; 2 bunches spinach (about 10 ounces [280 g] each), stems removed; 2 bunches spinach (about 10 ounces [280 g] each), stems removed; 6 medium-size carrots, peeled, cut into 1-inch [2.5 cm] sections, sections cored and turned (turning optional); 4 medium-size turnips, peeled, cut into wedges, wedges lightly turned; 2 ounces [55 g] dried morels or cèpes (porcini), soaked for 30 minutes in ⅓ cup [125 ml] warm water; 2 ounces [55 g] dried morels or cèpes (porcini), soaked for 30 minutes in ⅓ cup [125 ml] warm water; 2 ounces [55 g] dried morels or cèpes (porcini), soaked for 30 minutes in ⅓ cup [125 ml] warm water; 2 ounces [55 g] dried morels or cèpes (porcini), soaked for 30 minutes in ⅓ cup [125 ml] warm water; 8 veal loin or rib chops or boneless loin medallions, ¾ inch to 1 inch [2 to 2.5 cm] thick (6 to 8 ounces [170 to 225 g] each, or slightly heavier if you’re using chops); 8 veal loin or rib chops or boneless loin medallions, ¾ inch to 1 inch [2 to 2.5 cm] thick (6 to 8 ounces [170 to 225 g] each, or slightly heavier if you’re using chops); 8 veal loin or rib chops or boneless loin medallions, ¾ inch to 1 inch [2 to 2.5 cm] thick (6 to 8 ounces [170 to 225 g] each, or slightly heavier if you’re using chops); pepper, preferably white; 1 truffle, cut into fine julienne (optional); 1 tablespoon finely chopped chives; 1 tablespoon finely chopped parsley; 1 tablespoon finely chopped chervil (optional); juice of 5 lemon, strained

Côtes de Veau avec Leur Blanquette de Legumes

Preparation info

Makes
8
Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

3 cups [750 ml] Velouté Sauce or the roux-thickened cooking liquid (without the cream and egg yolks) from ½

Europe
France
Main course
Mediterranean

Method

Bring the velouté to a simmer in a saucepan large enough to hold all the vegetables. Stir in the cream and reduce until the sauce—now a sauce surprême— has a creamy texture and will lightly coat the back of a spoon. Season to taste with salt, cover, and reserve.

Blanch the string beans by plunging them into about 4