Blanquette de Veau

Name: Blanquette de Veau
Cuisine: French
Ingredients: 1 bouquet garni: 1 split clove garlic, 2 sprigs parsley, ½ tsp. dried thyme, and 4 peppercorns, all tied in a cheesecloth bag; 1 bouquet garni: 1 split clove garlic, 2 sprigs parsley, ½ tsp. dried thyme, and 4 peppercorns, all tied in a cheesecloth bag; 1 bouquet garni: 1 split clove garlic, 2 sprigs parsley, ½ tsp. dried thyme, and 4 peppercorns, all tied in a cheesecloth bag; 1 bouquet garni: 1 split clove garlic, 2 sprigs parsley, ½ tsp. dried thyme, and 4 peppercorns, all tied in a cheesecloth bag; 1 peeled whole onion, stuck with 2 cloves; 2½ cups chicken broth; ½ cup dry white wine; 1 bouquet garni: 1 split clove garlic, 2 sprigs parsley, ½ tsp. dried thyme, and 4 peppercorns, all tied in a cheesecloth bag; ½ cup heavy cream; 2 egg yolks; 2 or 3 Tbsp. chopped fresh parsley; 12 pearl onions (about 1-1½ inches diameter); ½ lb. small whole fresh mushrooms or, if absolutely necessary, the equivalent, canned (3½ oz.); 1 Tbsp. butter; 2 Tbsp. flour; 1 peeled whole onion, stuck with 2 cloves; 1 carrot, scraped; 2 lbs. stewing veal, boneless shoulder, cut in 1½-inch cubes; 2 lbs. stewing veal, boneless shoulder, cut in 1½-inch cubes

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

A mainstay of French home cooking, or cuisine bourgeoise, this veal stew can be simpler than the recipe I will give. But, because I have a special fondness for this dish, and for all its seeming lavishness it isn’t expensive, I can’t bring myself to adapt this for economy. What follows is the best way I know to achieve the subtle, rich creamy blend of veal, button onions, and mushrooms bound in a golden sauce of cream and egg yolks.

Ingredients

Europe
France

Ingredients

Method