Blanquette de Veau

Name: Blanquette de Veau (Creamy Veal Stew)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: For 6
Cuisine: French
Ingredients: Salt, pepper; Onions 3; Carrots 3; Blanquette veal (shoulder, breast cut into pieces) 1.2 kg; Pouring cream 300 ml; Lemon 1; Celery stalks 3; Flour 30 g; White baby onions 10; Butter 30 g + 30 g; Egg yolks 4; Garlic 3 cloves; Leeks 2; Pork belly, cubed 150 g; Bouquet garni 1

Creamy Veal Stew

Preparation info

For
6

Difficulty
Medium
Ready in
2 hr

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Blanquette veal (shoulder, breast cut into pieces) 1.2 kg
Carrots 3
Onions

Europe
France
Main course
Mediterranean

Method

Peel and chop the garlic and the onions (not the baby onions) and slice the peeled carrots into rounds. Wash and thinly slice the white part of the leek and the celery stalks.
In a heavy saucepan, gently sauté the pieces of veal without colouring them, add the pork belly, the vegetables and the bouquet garni, and sauté together. Cover with water (1.5 times its