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BLANQUETTE DE VEAU Recipe

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This recipe for BLANQUETTE DE VEAU is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 kg of veal blanquette (shoulder, flank, tendron)
2 carrots
1 onion
250 gr of button mushrooms (champignons de Paris) optional
50 gr butter
40 gr flour 1lemon
1 small jar of crème fraîche
1egg yolk
Salt pepper
Directions:
Directions:
Place the meat ni a saucepan and cover with water, bring to a boil and skim.

Add the carrots cut into rings, the onion cut into pieces, salt and
pepper.

Simmer for about 1hour 30 minutes

Brown the mushrooms cut into slices in a little butter

In a saucepan, gently melt the butter, add the flour and make a roux with the liquid from the blanquette until smooth.

In a gravy boat, dissolve an egg yolk with the cream and lemon
juice, then pour in the hot, creamy sauce.

Arrange the blanquette on a dish with the mushrooms and serve with rice and sauce
Number Of Servings:
Number Of Servings:
6

 

 

 

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