Veal Blanquette of the ancient

As tasty as a delicious veal stew with’former is a traditional and delicious recipe.

Ingredients for 4 people 

  • 800 g’shoulder of veal (or collar, chest)
  • ½ large onion
  • ½ stick of celery, 1 bouquet garni
  • 1 clove’garlic
  • 1 carrot
  • ½ leek
  • 1 clove
  • 2 liters’water (or white veal stock)
  • 10 cl heavy cream (30% fat)
  • 1 egg
  • 1 tsp. lemon juice
  • Coarse salt, fine salt and freshly ground pepper

For the filling:

  • 16 small onions
  • 30g salted butter
  • 2 pinches of salt
  • 1 pinch of sugar
  • 150 g of Paris mushrooms, 1/2 lemon

Veal stew with’old

  • Fill a pot of’cold water, blanch the meat to 5 minutes. Drain and refresh under’cold water.
  1. Peel and wash the’onion and celery.
  2. Peel and the degerminating’garlic.
  3. Peel and wash the carrots.
  4. Remove the outer leaves of the leek. Wash.
  • In a Dutch oven,
  1. Place the meat, add’onion stuck with cloves, carrot, leek, celery, garlic d’garlic and bouquet garni.
  2. Pour 2 liters’cold water, salt in salt.
  3. Bring to a boil and cook for 1 hour 15 at 1:30 heat to low and cover.
  4. Strain the broth reserve meat.
  • Meanwhile, prepare the filling:
  1. Peel and wash the onions.
  2. White frosting: In a pan, place the onions, add the’water till’to half their height.
  3. Add 20 g of butter, 1 pinch of salt and sugar.
  4. Cover with’a baking sheet of paper shaped into disks to a fireplace in the center and simmer until’evaporation of the liquid.
  • Clean and slice the mushrooms in Paris.
  • Cook in the’water 15 minutes with the remaining butter, the lemon juice and a pinch of salt
    (Mushrooms should remain crisp).
  • For the sauce:
  1. In a saucepan, melt the butter just add the flour.
  2. Stir and cook for a few minutes, stirring.
  3. Cool and add 50 cl and 60 cl hot broth from the stew.
  4. Stir and cook over medium heat about 10 minutes (until’that the sauce is smooth and a sauce).
  5. Season to taste.
  • Place the meat in the sauce, add the filling. Heat gently mixing.
  • In a bowl, combine the cream and yellow of’egg. Remove from heat and pour the mixture into the pan, stir and reheat without boiling.
  • Add the lemon juice and check’seasoning.
  • Serve the veal stew with’old hot well, with risotto or’pilau rice. It is possible to reach an’other varieties of mushrooms in the risotto (depending on season or chanterelle mushrooms or Shihi také)
  • For the sauce:
  1. 40g salted butter
  2. 40 g flour
  3. 50-60 cl cl broth stew
  4. salt and freshly ground pepper

B.A.BA the head

This recipe can be made with’other white meat: rabbit, chicken, lamb ...
Vegetable broth can be added to the stew.

Cave side:
Chardonnay.

Words of the kitchen:
Whitewash : Diving few minutes in a liquid (cold start for zest’Citrus, bacon ... or boiling vegetables for example) boiled order’soften or mitigate’pungency of’an ingredient.

Bouquet garni : Small bouquet tied usually composed of herbs: thyme, bay leaf, parsley (for the most common). We can also integrate him leek leaf, sage, rosemary, a clove’garlic or celery. It is intended to flavor dishes, funds and sauces.

Slice : Cut into thin slices.

Recipe: A. Beauvais, Photo: A. Roche