Name: Blanquette de Veau (Veal Stew)
Cuisine: France
Ingredients: 2 leeks; 2 egg yolks; ½ cup crème fraîche; 3 carrots; 2 pounds veal, cubed; 1 quart cold water; Bouquet garni; 1 teaspoon each sugar and salt; 2 onions; 6 whole peppercorns; 1 pound fresh mushrooms, sliced; ¼ teaspoon thyme; 1 clove garlic; 1 cup water; 1 tablespoon lemon juice; Beurre manié; 1 cup white wine; 2 tablespoons Madeira; 2 cups chicken stock

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

“Blanquette” is the name for “white stews.” They are made from white meats and are accompanied by a white sauce. The sauce has the depth of velvet and the smoothness of satin.

Ingredients

2 pounds veal, cubed
1 quart cold water

Method

Put the veal into cold water and bring to a boil. Cook 3 minutes. Discard water and rinse meat in cold water to stop the cooking and to wash off the scum.
Cut carrots lengthwise into quarters. Clean leeks. Split lengthwise. Fold over and tie in a bundle. Quarter the onions and cut the garlic in half.
Put vegetables