Blanquette de Veal, My Way

Name: Blanquette de Veal, My Way
Ingredients: 2.2 lbs veal stew meat (about 1 kg); 4 carrots; 2 leeks (white parts only); 1 celery stalk; 3.5 oz white mushrooms (about 100 grams); 3 tablespoons white wine; 1 chicken bouillon cube; Salt and pepper; 1 onion studded with cloves; 1 shallot; 1 garlic clove; 3 egg yolks; 3 tablespoons heavy cream; 3 1/2 tablespoons butter (about 50 grams); 3/4 cup all-purpose flour (about 100 grams)

Dorothee Lzr @dorotheelacuisine

Blanquette de Veal, My Way

Dorothee Lzr @dorotheelacuisine

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Ingredients

2.2 lbsveal stew meat (about 1 kg)
4carrots
2leeks (white parts only)
1celery stalk
3.5 ozwhite mushrooms (about 100 grams)
3 tablespoonswhite wine
1chicken bouillon cube
Salt and pepper
1onion studded with cloves
1shallot
1garlic clove
3egg yolks
3 tablespoonsheavy cream
3 1/2 tablespoonsbutter (about 50 grams)
3/4 cupall-purpose flour (about 100 grams)

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Steps

1

Place the veal in a large pot and cover with water. Bring to a boil for 2 minutes to remove impurities, then drain and rinse the meat under cold water. Return the veal to the pot with the chopped vegetables, onion, garlic, shallot, white wine, and bouillon cube. Season with salt and pepper, cover with water, and cook for 45 minutes under pressure or simmer gently for 1 hour 30 minutes.
2

Prepare the roux by melting the butter and stirring in the flour. Cook the flour well, then gradually add the cooking broth, stirring constantly. Adjust seasoning if needed.
3

Quarter the mushrooms and sauté them in a skillet with 2 tablespoons of water until tender. Add them to the meat.
4

Whisk the egg yolks with the heavy cream, then stir this mixture into the sauce. Add the meat back to the sauce.
5

Cook rice to serve alongside this dish. Enjoy!