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Le Carré des Bouchers

Recipe

Veal blanquette for 6

Veal gently poached in an aromatic broth, then coated in a white sauce enriched with cream and egg yolk. The Sunday dish par excellence.

Serves 6
Prep
30 min
Cooking
1 h 45
Total
2 h 15
Difficulty
Intermediate
03 73 93 88 22
Veal blanquette in creamy sauce served with rice
IngredientsMethod

Which cuts to choose?

Blanquette likes a mix: shoulder for the meat, neck and tendron for succulence and body in the sauce. Allow about 250 g per person. General advice; ask at the counter for today's offer.

From the guide : Veal →

Method

  1. Step 1 — Blanch· 10 min

    Put the meat in a casserole, cover with cold water, bring to the boil for 2 minutes, drain and rinse.

  2. Step 2 — Poach· 1 h 15

    Return the meat with the carrots, studded onion, leek and bouquet garni. Cover with cold water, salt, bring to a simmer and skim. Cook covered for 1 h 15 over a low heat.

  3. Step 3 — Garnish· 10 min

    Cook the baby onions and mushrooms for 10 minutes in a ladle of the broth.

  4. Step 4 — The roux· 12 min

    Melt the butter, add the flour and cook for 2 minutes without colouring. Gradually whisk in 750 ml of strained broth and let it thicken for 10 minutes.

  5. Step 5 — The liaison· 3 min

    Off the heat, stir in the cream mixed with the yolks and lemon juice. Do not boil again. Adjust the seasoning.

  6. Step 6 — Serve· 2 min

    Combine meat, garnish and sauce. Serve with rice.

Butcher's tips

  • Do not brown the meat: a blanquette must stay white.
  • Skim carefully at the start for a clear broth.
  • Add the cream-and-yolk liaison off the heat and never let it boil again.

Resting and reheating

Reheat over a very low heat without boiling. Ideally, add the liaison just before serving.

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