Veal blanquette with mushrooms by Cyril Lignac: Friday 5 June recipe in Tous en Cuisine

Method

1. 1

   Preparation of vegetables and herbs

2. 2

   Peel the onions and cut them in half. Wash the leek thoroughly, remove the greenest part if it is too hard, then chop it coarsely. Clean the mushrooms of Paris with a damp cloth or by passing them under the water quickly, then cut them into neighborhoods or thick slats. Drain the peas and carrots in a box. Chop the parsley flat and press or cut the clove very finely. Cut the lemon in half so you can use it at the time of the sauce.

3. 3

   Meat bleaching

4. 4

   Place the pieces of veal blanquette in a large saucepan or pot, then cover them with cold water. Bring gently to a boil and cook 5 minutes to bring up impurities. This step allows to get a lighter broth and a cleaner sauce in taste. Drain the meat, rinse it quickly if necessary, then empty and clean the pan before continuing the recipe in good conditions.

5. 5

   Cooking the blanquette

6. 6

   Place the bleached meat in the clean casserole. Add the onions, leek, bouquet broth and pour the chicken broth. Season moderately and pepper. The liquid must cover the whole. Simmer, then lower the heat to maintain a smooth and regular cooking. Cover partially and simmer for 40 minutes. During this cooking, simmer if necessary and keep the meat well immersed to cook evenly.

7. 7

   Preparation of sauce base

8. 8

   When the meat is cooked, take it with a skimmer and keep it warm. Then filter the cooking broth to remove the vegetables and the garnished bouquet, then keep some for the sauce. In a saucepan, melt 40 g of butter over low heat. Add the flour and mix for a few moments with a wooden whisk or spoon to form a smooth base, without marked coloration, that will be used to bind the sauce.

9. 9

   Creamy sauce finish

10. 10

    Gradually pour some of the filtered broth onto the butter-flour mixture while whisking to avoid lumps. Let thicken gently for about 10 minutes over moderate heat. In a bowl, mix the thick fresh cream with the egg yolks, then add the mixture to the sauce out of the heat or on very low heat to prevent it from sliced. Add a few drops of lemon juice, season with salt and pepper, then put the meat back in the sauce.

11. 11

    Topping heating

12. 12

    Add the drained peas and carrots to the casserole containing the meat and sauce. Mix gently to avoid breaking vegetables and let warm for a few minutes over low heat. The sauce must remain supple, supple and coat the meat well. Try one last time to adjust seasoning if necessary. You can add a little chopped parsley at this stage to give more freshness to the set before the service.

13. 13

    Cooking mushrooms in the pan

14. 14

    Heat the olive oil in a large pan. Add the mushrooms and let them be caught on high heat for 5 to 8 minutes, stirring regularly. When they start to brown and their vegetation water has evaporated, add the garlic and part of the chopped parsley. Season with salt and pepper at the end of cooking to preserve their texture. Mushrooms should remain melted while maintaining a beautiful and appetizing coloration.

15. 15

    Dressing the dish

16. 16

    Divide the hot blanquette into hollow plates or a large serving dish. Add the pan of mushrooms next to or above the desired presentation. Sprinkle the rest of the chopped parsley to bring a touch of colour and freshness. Serve immediately, possibly with natural rice, steam apples or a good bread to fully enjoy the creamy sauce and cooking juice.

Nutrition

calories

123

fatContent

7.5

fiberContent

1

sugarContent

1.7

sodiumContent

0.55

proteinContent

10.2

carbohydrateContent

3.6

saturatedFatContent

4.1

Indicative values from the source, for the original recipe.

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