Veal blanquette from Mother's Day to the old

Method

1. 1

   Preparation of meat and vegetables

2. 2

   Cut the veal meat into regular large pieces if it is not already done, in order to obtain a homogeneous cooking and a well-melting pant. Peel the onions and sting them with cloves. Clean the leek carefully to remove any dirt, then cut it into sections. Peel the cloves of garlic. Drain the peas and carrots in a box. Clean the mushrooms in Paris, then slice them or cut them into quarters depending on their size.

3. 3

   Blanquette start cooking

4. 4

   Place the veal pieces in a large casserole and pour the veal bottom. Add the piqué onions, leek, garlic and garnished bouquet. Slightly salt and pepper. Bring gently to a boil, then lower the heat to keep a soft mijote. For the first few minutes, simmer if necessary to obtain a lighter broth and a more neat final sauce. Cook covered until the meat begins to become tender.

5. 5

   Sweet meat cooking

6. 6

   Continue cooking on low heat, allowing the meat to simmer quietly. Stir from time to time with delicacy to avoid breaking pieces. The blanquette must cook slowly to develop a soft texture and a comforting taste. Count a long cooking time, until the calf is tender without disposing. If the liquid drops too much, add a little hot water to keep a nice amount of cooking juice.

7. 7

   Cooking butter mushrooms

8. 8

   In a large skillet, melt some of the butter over medium heat. Add the Paris mushrooms and let them cook for a few minutes stirring regularly. They must return their water and then start to brown lightly without burning. This separate cooking preserves their taste and prevents them from soaking the sauce. Then set them aside until they are added to the blanquette at the end of cooking.

9. 9

   Preparation of white red

10. 10

    In a saucepan, melt the rest of the butter over low heat, then add the flour at once. Mix thoroughly with a wooden spoon or whip to obtain a smooth and homogeneous dough. Cook very gently without staining for a few minutes. This white red will be used to give the sauce its smooth texture and velvety appearance, typical of an old-fashioned calf blanquette.

11. 11

    Sauce preparation

12. 12

    When the meat is cooked, gently remove it from the casserole with aromatic vegetables. Filter the cooking juice if you want a smoother sauce, then gradually pour some on the white red, while whisking vigorously to avoid lumps. Then put the sauce back on low heat and let it thicken for a few minutes. You need to get a smooth, nappy and well homogeneous sauce, without being too dense.

13. 13

    Meat and topping meeting

14. 14

    Place the veal pieces in the casserole or in a large hopper. Add the cooked mushrooms, as well as well drained peas and carrots. Pour the hot sauce over it, then mix carefully to coat all the elements well without breaking the vegetables or damaging the meat. Heat a few minutes over very low heat so that the flavors mix and the set is warm before finishing.

15. 15

    Preparation of the cream binding

16. 16

    In a bowl, mix the thick fresh cream with the egg yolks and lemon juice. Whisk until you get a smooth preparation. Then take a small flask of hot sauce and gradually incorporate it into the mixture, stirring, to temper it. This caution prevents the yellows from cooking too fast. The link will bring to the blanquette all its softness, velvetiness and slightly acidic note.

17. 17

    Finishing the blanquette

18. 18

    Pour the bond into the pot, stirring gently to distribute it well. Heat over very low heat without boiling, otherwise the sauce might slice. Taste then season with salt, pepper and possibly lemon according to your preference. The sauce must be creamy, shiny and wrap the meat well. Just continue enough to make the set perfectly warm and ready to be served.

19. 19

    Dressage and service

20. 20

    Serve the hot blanquette in a large family dish or directly in hollow plates. Divide the pieces of veal, mushrooms, peas and carrots harmoniously, then table generously with sauce. For an old-fashioned Mother's Day meal, you can accompany with white rice, steam apples or fresh tagliatels. Present it immediately in order to enjoy all its creaminess and comforting fragrance.

Nutrition

calories

600

Indicative values from the source, for the original recipe.

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