A great French classic : veal blanquette recipe

A great French classic : veal blanquette recipe

Serves 8 to 10 persons

Preparation time : 30 minutes

Cooking time : 2h30 minutes


INGREDIENTS

-3 kg i inches diced rump of veal

-14 onions cut into a neat 1 cm dice

-1.5 liter white wine

-3 liters white chicken stock

-1 liter double cream

-50g flour

-50g sea salt

-50g bay leaves

-50g thyme

-1/2 bunch thyme

-10 black peppercorns

-1.5kg peeled button onions

-1kg 1/4 button mushrooms

-200g butter diced


METHOD

1. Place the veal into cold water to rinse all the blood off and then place into a casserole pan with cold water, black peppercorns, 1/2 the thyme, 5 bay leaves and 1/2 the salt. Bring this to the simmer then skim off all the scum and then remove from the water.

2. Whilst this is cooking, place a large casserole pan onto heat and then place it onto a low medium heat, add the butter then when it has just melted then add the diced onions and the rest of the thyme, salt and bay leaves. Cook this with a lid on for 5-10 minutes until they are just starting to soften up.

3. Then, stir in the flour and it will thicken up then add the white wine, bring to a simmer and cook for 5 minutes then add the chicken stock and cream strirring all the time. Bring this to a simmer then add the veal, then bring back to a simmer with the rest of the bay leaves.

4. Place a catouche paper onto the veal then a lid and place into the oven at 180 C for 1 hour, then add the peeled button onions then cook for another 30 minutes, then add the mushrooms cook for another 15 minutes, and then remove from the oven and it is ready.

5. You may serve with roasted potatoes glazed and butter young seasonal vegetable glazed with chicken stock butter and fine chiffonade of parsley.



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