Maître Paul’s ‘Blanquette de Veau Menoigère’


  • 3 pounds shoulder or breast of veal
  • 2–4 tablespoons butter
  • 12 small onions
  • 1 tablespoon flour
  • water
  • 1 bouquet garni
  • salt and freshly-ground black pepper
  • 2 egg yolks
  • juice of ½ lemon
  • 2 tablespoons double cream
  • rice or steamed new potatoes


Cut veal into 2-inch squares and sauté until golden in butter with 12 small onions in a thick-bottomed, fire-proof casserole. Sprinkle with flour and add just enough water to cover the meat. Add a bouquet garni and salt and pepper, to taste.

Simmer veal gently for about 1½ hours; cool for a few minutes. Then remove meat pieces and onions to a hot serving bowl or shallow casserole. Keep warm.

Thicken the sauce in the following manner: whisk egg yolks, lemon juice and cream in a bowl. Whisking vigorously, add a ladle of boiling sauce from the veal. Pour this liaison into the sauce and bring it to the boil, whisking well until thick and creamy. Pass sauce through a fine sieve over the meat and onions and serve immediately, accompanied by rice or steamed new potatoes.