Name: Blanquette de Veau
Yield: Makes 4 servings
Cuisine: American
Ingredients: Canola oil; 200 grams carrot juice; 2 veal calottes (about 350 grams each); kosher salt and freshly ground white pepper; Lemon juice; 340 grams sweetbreads; 100 grams sweetbread cuisson (from above); kosher salt and freshly ground black pepper; ½ yellow onion, studded with 2 cloves; Minced flat-leaf parsley; 2 thyme sprigs; 1 bay leaf; 80 grams dry vermouth; 4 Glazed White Pearl Onions, cut in half; All-purpose flour; 440 grams White Veal Stock; 40 grams ¼-inch dice carrot; 4 flat-leaf parsley sprigs; 40 grams ¼-inch dice onion; 40 grams sliced leek (white and light green parts only); Parsley shoots; 2 large king trumpet mushrooms; 20 grams unsalted butter; 4 Glazed Red Pearl Onions; 8 Glazed Thumbelina Carrots, quartered; 500 grams sweetbread cuisson (from above) or White Veal Stock; 50 grams Beurre Manié; 100 grams heavy cream

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Sweetbreads

340 grams sweetbreads
Canola oil
kosher salt and freshly ground black pepper
40</

Method

Traditionally a blanquette is made with tough shoulder meat that is simmered in stock. For this preparation, we use the calotte, so we can serve it medium or à point. Sous vide is a perfect technique for this cut because it gives you a great amount of control and the capacity to introduce additional flavors from the cuisson, or cooking liquid. We use the cuisson from the sweetbreads, mad