Blanquette De Veau
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 large
Carrot (peeled and quartered)1
Salt1.5 cups
Pearl Onion (about 24)1 cup
Stock (from the stew)4 tbsps
Butter5 tbsps
Flour2 cups
Mushroom (sliced)2 tbsps
Lemon Juice1 cup
Heavy Cream2 tbsps
Parsley (minced)Directions:
1
Prepare the stew: Place the veal in a casserole and cover with cold water by 2 inches
2
Bring to a simmer and cook for 2 minutes
3
Drain the veal and wash it under cold water to remove all traces of the scum
4
Rinse the casserole and return the meat
5
Pour enough stock into the casserole to cover the veal by 1/2 inch
6
Bring to a gentle simmer, skimming as necessary for a few minutes
7
Add the vegetables and bouquet
8
Taste for seasoning
9
Cover partially and simmer gently for about 1 1/4 hours, or until the veal is fork tender
10
It should not be overcooked
11
Strain the liquid from the casserole
12
Rinse the casserole before placing the meat back inside
13
Prepare the onions: Using a paring knife, pierce a cross on the root end of the onions
14
To loosen the skin, plunge the onions into boiling water for 1 minute
15
Immediately plunge onions into an ice bath
16
The peel should easily slide off
17
Place peeled onions in a saucepan with the stock, salt, and butter
18
Simmer for about 30 minutes
19
Arrange the cooked onions over the meat
20
Reserve the liquid
21
Prepare the sauce: In a saucepan, melt the butter
22
Stir in the flour over low heat until they foam together for 2 minutes
23
Off heat, whisk in the stock
24
Bring the sauce to a boil, stirring
25
Simmer for 10 minutes, frequently skimming off the film which rises to the surface
26
Fold in the mushrooms and simmer 10 minutes more, skimming
27
Add salt, pepper, and lemon juice to taste
28
The dish can be made ahead up to this point
29
Film the top of the sauce with 2 spoonfuls of stock to prevent a skin from forming
30
About 15 minutes before serving, reheat the stew
31
Blend the egg yolks and cream in a mixer
32
Beat in by spoonfuls 1 cup of the hot sauce
33
Pour the mixture into the casserole and stir to combine
34
Heat the stew until the sauce has thickened slightly making sure it does not come to a simmer
35
Garnish with parsley and serve with rice