Blanquette de veau is a recipe whose origin is unknown. We only know that it was Vincent de La Chapelle who first wrote the recipe for blanquette de veau in the book “Le Cuisinier Moderne” 📖🍛 in 1735. Originally, blanquette de veau was a broth of leftover veal roast with a white 🍛 sauce. Now we don’t use the leftovers 😉.
Blanquette is called that because of the delicious white sauce made of fresh cream and flour that is poured over the meat before serving it. In a blanquette there are always pieces of carrots and mushrooms in strips. Most of the time, it is served with rice.
- Veal meat (about 1Kg)
- 2 Spoons of flour
- 2 Carrots
- 1 Onion
- Button mushrooms
- 1 Chicken broth
- 1 Glass of white wine
- 1 Egg yolk
- 1 Small jar of fresh cream
Keywords
Bouillon : It is the juice obtained with meat or vegetables cooked in water with seasoning (salt or pepper) and aromatics (thyme, rosemary, laurel etc.).
Reste : Food remaining from an unfinished dish.
Rôtir : Roast, to cook a food with high heat in the oven.
Sauce blanche : White sauce: sauce with flour, butter, water and salt.
Viande crue : Raw meat, not cooked.
The recipe
- Cook the veal until it is slightly browned.
- Sprinkle with 2 spoonfuls of flour and mix well.
- add chicken broth and water until all meat is covered.
- Slice the carrots and chop the onions and add them to the preparation with the mushrooms.
- Simmer for 1 1/2 to 2 hours over low heat, stirring occasionally and adding water if necessary.
- In a bowl, mix the egg yolk with the pot of crème fraiche and the lemon and add it to the preparation before serving.
La recette
- Faire cuire la viande de veau jusqu’à ce qu’elle soit un peu dorée.
- Saupoudrer de 2 cuillères de farine et bien mélanger.
- Ajouter le bouillon de poule et de l’eau jusqu’à recouvrir toute la viande.
- Couper les carottes en rondelles et émincer les oignons et ajouter les à la préparation avec les champignons.
- Laisser mijoter 1h30 à 2h00 à feu doux en remuant de temps en temps en ajoutant de l’eau si besoin.
- Dans un bol mélanger le jaune d’oeuf avec le pot de crème fraiche et le citron et l’ajouter à la préparation avant de servir.
Bonne dégustation !
