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You are here: Home Leisure Dining & Cuisine The perfect veal blanquette
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29/01/2011The perfect veal blanquette

The perfect veal blanquette French cook Stephanie Mazier of A ppetit Voyage shares her recipe for a tender dish of succulent sauce simmered with herbs and 'blanketed' over winter vegetables and mouth-watering veal.

This a very traditional French dish. It's not too difficult, but it does require some time.

Ingredients for 4 servings:

- 500 grams of veal shoulder
- 1 carrot
- 1 leek
- 1 onion
- 1 garlic clove
- 1 shallot
- 1 celery stick
- 1/2 lemon
- 200 grams of mushroom
- 2 tbsp. dry white wine
- 3 tbsp. of cream
- 1 tbsp. of wheat flour
- 30 grams of butter
- 1 bouquet garni (parsleyl, thyme, laurel)
- 1 bunch of parlsey
- Salt and pepper to taste

First prepare the vegetables: clean and peel the carrot, onion, garlic, shallot and leek. Slice thinly the leek and the onion, and the shallot and carrot are cut in two pieces. Be careful -- the leeks have always plenty of sand. so rinse again and strain to be sure there is no sand.

In a big pan boil two litres of water and add meat pieces for one minute. Remove meat and rinse with water.Remove and discard the boiling water.

In the same pan add leek and onions, carrots, shallots garlic, celery and bouquet garni. Then add the meat.

Add the wine, salt and pepper. Then add water until it covers the the ingredients. Bring to a boil, simmer covered for 90 minutes. Check from time to time the broth level, and scrape off any foam appearing on the surfcace.

Meanwhile, in a frying pan sautee the thinly-sliced mushrooms with lemon juice and 30 grams of butter for 10 minutes.

Prepare the sauce by starting with a roux. In a pan, add remaining butter, carefully add the flour, stir and mix energetically with a whisk until golden. Remove from heat.

When the meat is ready and smooth, seperate bouillon from the meat and vegetables.

Place the roux on very low heat, adding little by little the bouillon while stirring well until all the bouillon is added. Bring the sauce to a boil.

Add the meat and vegetables to the pan. Do not remove the bouquet garni garlic, celery and carrots. Add the mushrooms, then the mushroom sauce, and cook together for another 10 to 15 minutes.

Just before serving add a few tablespoons of cream by stirring it in so that it melts into the sauce. Add more salt and pepper if necessary, and a few drops of lemon juice.

Serve it on a plate with steamed rice and enjoy the taste of good homemade cuisine!

Stephanie Mazier / Expatica

Stephanie was born in Bourg-en-Bresse, a small French city surrounded by the famous vineyards of Bourgogne, Beaujolais, Savoy and Cotes du Rhone. She specialises in the international wine business and has traveled the world to learn about cooking and cuisine. You can read more on her blog a ppetit voyage.



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