Authentic home cooking from France, with US measurements. 
Classic French Veal Blanquette
With the temperatures dropping, we crave slow-cooked dishes... and what could be more comforting than a homemade veal blanquette?
This recipe uses several cuts of meat—some fattier for tenderness and some leaner: veal breast, flank, brisket, as well as shoulder or neck...
Slowly simmered in a Dutch oven with carrots and mushrooms, with or without cream, it's truly delicious. This classic grandmother's dish isn't very difficult to make; you just need to let time do its work...
Classic French Veal Blanquette
With the temperatures dropping, we crave slow-cooked dishes... and what could be more comforting than a homemade veal blanquette?
This recipe uses several cuts of meat—some fattier for tenderness and some leaner: veal breast, flank, brisket, as well as shoulder or neck...
Slowly simmered in a Dutch oven with carrots and mushrooms, with or without cream, it's truly delicious. This classic grandmother's dish isn't very difficult to make; you just need to let time do its work...
Open in Cookpad AppSteps
- 1
Wash and peel the vegetables.
In a large Dutch oven, melt a pat of butter, then brown the veal on all sides until nicely colored.
Cut the carrots into pieces and add them to the meat.
Add the leek, bouquet garni, carrots, and the onion studded with cloves to the pot, then add enough water to just cover everything.
Simmer until the meat is very tender, about 3 hours.Drain the meat and keep it warm.
- 2
In a saucepan, melt 3 1/2 tablespoons butter (about 50 grams), then add the flour all at once and mix well. Ladle several scoops of the meat cooking broth and pour it over the butter and flour mixture, stirring until you get a smooth sauce.
Add the juice of one lemon, the mushrooms (cut into pieces), and the beaten egg. For a richer sauce, add the cream now if you like.
- 3
Arrange the meat and carrots on a serving platter.
Pour the mushroom sauce over the top and serve hot with white rice.
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