Cuisine-France > recipe > veal stew  


Cuisine-France

French cuisine and recipes

english american   french

French Recipes:

Boeuf bourguignon
Bouillabaisse
Chicken fricassée
Coq au vin
Mediterranean salad
Ratatouille
Sole meunière
Veal stew

more recipes...

By region:
Alsace

Basque
Burgundy
Loire
Lorraine
Normandy
North of France
Poitou
Provence
Rhone and Alps
Riviera
South West of France
All regions of France

By course:
Hors d'oeuvre, Starter
Sauce
Meat
Fish
Dessert
Recipes by course

All french recipes in english

Recettes in french


 

tb : tablespoon
tsp : teaspoon
1 cup : 1/2 pint
Conversion table

 

veal stew

 

 

 

cuisine france french cooking and recipe

Veal Stew
Blanquette de veau

What is Blanquette de Veau?
A veal stew simmered in white sauce with mushrooms and onions.


 
Region Prep time / Cooking time

Normandy

30 min / 1 hour

Ingredients

3 lbs veal (stew meat cut into 2-inch cube)
1 onion
1 clove
1 or 2 carrots
18 white/pearl onions (peeled)
1/2 lb mushrooms
Herbs: 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf
2 egg yolks
1/2 cup whipping cream
1 lemon juice
Butter
Salt
6 / 7 cups water
 

Veal Stew Recipe serve 6

Step 1: Cut the veal into 2-inch cubes. Stick the onion with a clove. Tie together the celery, thyme, bay and parsley.

Step 2: Melt 3 tablespoons of butter with oil in a dutch oven or casserole. Add the veal. Brown on all sides.

Step 3: Add the carrots, onion, herbs and salt. Add water to cover the meat.

Step 4: Cook over high heat and bring to a boil. Reduce the heat, cover and simmer for 45 minutes.

Step 5: Peel the white pearl onions. Clean the mushrooms and cut them into quarters. Melt 3 tablespoons of butter in a skillet. Add the mushrooms, salt and pepper. Sauté until lightly browned.

Step 6: Remove the mushrooms. Add 2 tablespoons of butter in the skillet, add the onions and sauté for 1 or 2 minutes. Return the mushrooms to the skillet and keep warm.

Step 7: Combine the egg yolks with the cream and half of the lemon juice in a bowl.

Step 8: Remove the meat, the mushrooms and onions and place them in a serving dish.

Step 9: Pour the cream with the egg-yolk in the meat juice in the casserole. Cook over very low heat for 10 minutes. Do not let the sauce boil. Add the lemon juice, salt and pepper if needed.

Step 10: Pour the sauce over the meat in the dish.

Serving: Veal stew is usually served with rice.

Wine suggestion: red Bordeaux Supérieur or Graves, red Loire, Chablis, Vouvray (French Wine Guide).

Bon appetit!

 

French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France

 

© Cuisine-France 2014

French Cuisine and Recipe Guide

 

Cuisine-France
French Cuisine

All french recipes
By region
By course

 

 

French cooking

Mastering the Art of French Cooking
Julia Child

The best book to address French cuisine.

buy book