Veal blanquette to prepare in advance

Method

1. 1

   Preparation of ingredients

2. 2

   First peel the carrots, then cut them into slices. Clean the leeks and cut them into sections. Peel the onion and sting it with cloves. Clean the mushrooms and cut them into strips. Cut the calf shoulder into large cubes about 4 cm.

3. 3

   Meat cooking

4. 4

   Place the veal pieces in a large pot. Cover with cold water and bring to a boil. Scum the surface carefully, then add the garnished bouquet broth, carrots, leeks, piqué onion, white wine and poultry broth. Season with salt, pepper, and simmer over low heat for 1h30, partially covering the sauce.

5. 5

   Preparation of mushrooms

6. 6

   While the meat simmers, melt a hazelnut of butter in a pan. Add the minced mushrooms and cook gently until they make their water soft. Reserve these mushrooms for later incorporation into the sauce.

7. 7

   Realization of the red

8. 8

   In a saucepan, melt the butter and add the flour at once. Mix with a wooden spoon to form a white red. Let cook for two to three minutes while mixing, without allowing to colour, so that it keeps a beautiful light color.

9. 9

   Preparation of sauce

10. 10

    Remove some of the cooking broth and gradually pour it over the red while whisking to avoid the formation of lumps. Simmer for a few minutes over low heat until you get a smooth, smooth sauce.

11. 11

    Finishing the blanquette

12. 12

    Put the meat and vegetables drained into the casserole, add the panned mushrooms and pour the sauce over the pan. Gently mix and extend cooking over low heat for 15 minutes, stirring regularly to coat each piece well.

13. 13

    sauce binding

14. 14

    In a bowl, whisk the egg yolks with the fresh cream and a few drops of lemon juice. Gradually add a little hot sauce to temper, then return this mixture to the pot out of the heat, stirring to obtain a smooth and shiny sauce.

15. 15

    Rest and service

16. 16

    Cover the blanquette and let cool to room temperature before keeping it cool. Heat gently before serving, without bringing to a boil to preserve the creaminess. Sprinkle with fresh chiseled parsley just before setting in the plates.

Nutrition

calories

109

fatContent

5.2

fiberContent

1.2

sugarContent

1.9

sodiumContent

0.64

proteinContent

11.2

carbohydrateContent

4.3

saturatedFatContent

2.3

Indicative values from the source, for the original recipe.

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