Veal Blanquette

Name: Veal Blanquette (Blanquette de veau)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 6 to 8
Cuisine: French
Ingredients: 1 tablespoon lemon juice; Pepper; 2 egg yolks; 6 tablespoons (100 ml) whipping cream; Chopped parsley to garnish; 1 tablespoon (15 g) kosher salt; 3 peppercorns; 2 tablespoons (12 g) flour; 4 tablespoons (60 g) butter; Bouquet garni, made with 2 stalks celery, 1 sprig thyme, and ¼ bay leaf tied together; Bouquet garni, made with 2 stalks celery, 1 sprig thyme, and ¼ bay leaf tied together; Bouquet garni, made with 2 stalks celery, 1 sprig thyme, and ¼ bay leaf tied together; Bouquet garni, made with 2 stalks celery, 1 sprig thyme, and ¼ bay leaf tied together; About 3 cups (750 ml) water; 1 lb. (500 g) breast of veal; 12 baby onions; 3 carrots; 1 lb. (500 g) neck (UK: scrag end) of veal

Blanquette de veau

Preparation info

Serves
6 to 8

Difficulty
Medium
Ready in
1 hr 50

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

1 lb. (500 g) neck (UK: scrag end) of veal
1 lb. (500

Main course
Gluten-free

Method

Cut the veal into pieces about the size of an egg. Place in a pot, add the water (the meat should be almost, but not quite, covered by the water), and bring to a boil, skimming off any foam that rises. Peel the carrots, rinse them and cut them into thick sticks. Peel the onions and leave them whole. Remove the tough outer fibers of the celery, then tie together the celery, thyme, and bay leaf.