Blanquette of veal

Main course


Measures for 6-7 servings

  • 1.2kg of shoulder of veal cut into small pieces
  • 1 carrot
  • 2 leeks (white portions)
  • 1 large onion, 1 clove of garlic, 2 shallots
  • 1 stick of celery, 1 bouquet garni, 1 bunch of parsley
  • 1 lemon
  • 300g button mushrooms
  • 3 dessert spoons of dry white wine
  • 2 egg yolks
  • 100ml crème fraiche (sour cream)
  • 1 dessert spoon of flour
  • 70g butter

  1. Peel the carrot, garlic, shallots and onion.  Chop the onion and the leeks.  Cut the shallots and carrot in two.
  2. Bring 2 litres of water to boil in a large pan, place in it the veal pieces for about 1 minute to blanch them (blanching the meat eliminates any impurities and keeps the meat firm).  Drain the meat, rince it under cold water and dispose of the cooking water.
  3. Replace the meat in the clean pan.  Add the onion and leeks, carrot, shallots, garlic, celery and bouquet garni.  Season and pour over the wine.  Add enough water to cover the ingredients.
  4. Cover the pan, bring to the boil and simmer for 1 1/2 hours.  In a frying pan, add 30g of butter and cook the mushrooms (which should be cut in two and drizzled with lemon juice).
  5. Prepare a roux: melt the remaining butter in a pan, shake over the flour, mix briskly with a hand whisk, then leave to cool.  When the meat is cooked, pass the meat and vegetables through a sieve and retain the cooking liquid.  Mix this with the roux over a gentle heat, mixing constantly until the mixture comes to the boil.
  6. Remove the bouquet garni, carrot, garlic and celery from the meat mixture and return the rest to the large pan.  Add the mushrooms and sauce and cook gently for 10-15 minutes.
  7. Just beforer serving, add the crème fraiche and egg yolks - mix them in and heat gently without letting the mixture boil.  Add a few drops of lemon juice.  Serve in individual dishes sprinkled with chopped parsley.

Wine accompaniment

Serve with Esprit d’Amiot