A classic veal blanquette, tender and pearlescent, gently simmered with aromatic vegetables, mushrooms, and pearl onions. The sauce, bound with cream, egg yolk, and lemon, stays velvety, mild, and delicately tangy.
Ingredients
- 1 kg veal stew meat from the shoulder, cut into pieces
- 300 g carrots
- 1 piece leek
- 1 piece yellow onion
- 2 pieces whole cloves
- 1 piece bouquet garni
- 250 g white button mushrooms
- 150 g pearl onions
- 50 g unsalted butter
- 40 g T45 all-purpose flour
- 20 cl heavy creme fraiche or double cream
- 1 piece egg yolk
- 1 piece lemon
- 1.5 l cold water
- 1 tsp coarse salt
- to taste fine salt
- to taste ground white pepper
- 0.25 bunches flat-leaf parsley
- 250 g long-grain rice
Method
- Place the veal pieces in a Dutch oven, cover with cold water, and bring gently to a simmer; skim the surface until the liquid runs clear.
- Add the sliced carrots, leek, clove-studded onion, bouquet garni, and coarse salt; simmer gently over low heat until the meat is knife-tender.
- While the veal cooks, clean and slice the mushrooms, then sweat them in butter in a skillet until they release their liquid and become fragrant.
- Add the pearl onions to the mushrooms and cook gently until glossy and just tender, without browning.
- Drain the meat and vegetables, carefully reserving the broth; discard the studded onion and bouquet garni.
- In the rinsed Dutch oven, melt the remaining butter, stir in the flour, and cook until you have a blond roux that smells lightly toasted, without browning.
- Gradually whisk in the hot broth and simmer until you achieve a smooth, glossy sauce that coats the back of a spoon.
- Return the meat, carrots, mushrooms, and pearl onions to the sauce; reheat gently below a simmer to keep the meat tender.
- Whisk together the cream, egg yolk, and a dash of lemon juice, then stir into the sauce off the heat; adjust seasoning with fine salt and white pepper until glossy, velvety, and subtly tangy.
- Serve piping hot alongside separately cooked long-grain rice, and scatter with chopped flat-leaf parsley just before bringing to the table.
Nutrition
Per serving
- Energy
- 547.9 kcal
- Protein
- 37.61 g
- Carbohydrate
- 53.68 g
- Fat
- 20.89 g
- Fibre
- 7.86 g
- Calcium
- 66.66 mg
- Iron
- 0.87 mg
- Magnesium
- 26.93 mg
