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Blanquette de veau

Blanquette de veau

A very simple recipe. The hardest part is to find veal which is rare in the UK. In France, you would just asked some ‘veau pour une blanquette’ and they would know exactly which part of the veal you need, ideally some parts with bone.

I was lucky to find some at Marks & Spencer today, but no bone. I cut them in smaller pieces, added pepper and flour, heated the oil, added the challottes or small onion, two with cloves, small mushrooms, two carrots, two bay leaf, thyme, white wine, small garlic, once cooked, add some double cream, 3-4 table spoon, and that’s it. served with rice and sprinkle of parsley.

Believe me, it’s at easy as ordering meal delivery and so much nicer,

You can also follow the recipe from ‘ChubbyHubby’ for the veau a l’ancienne. A slightly more complicated recipe :

Blanquette de veau à l’ancienne
Adapted from Chef David Lemee’s recipe

Serves 6

3 cloves
2 onions, peeled
2 carrots, peeled
1 leek
1.5 kilograms boneless veal shoulder cut into 4cm cubes
1 sprig thyme
1 bay leaf
1 litre veal stock
200 millilitres white wine
100 grams unsalted butter
500 grams champignons, quartered
lemon juice to taste
280 grams small white onions, peeled
1 tablespoon sugar
60 grams all-purpose flour
250 millilitres crème fraiche
250 millilitres heavy cream
salt, pepper and sugar to taste

Stick the cloves into one of the onions. Cut the carrots and leek into 5 centimetre chunks and set them aside. Place the veal in a large pot and cover with cold water. Bring the water to a boil on high heat. Simmer for 4 minutes then drain and rinse thoroughly in cold water.

Clean the pot. Place the meat, onions, carrots, leek, thyme and bay leaf in the pot. Cover with veal stock and white wine. Bring to a boil and remove any scum that rises to the surface. You can lower the fire down and leave the veal to simmer over the fire, or place the pot in an oven preheated to 100 degrees Celsius, for about 2 hours (or until the veal is tender; if using breast, cook for much less time).

Meanwhile, melt 15 grams of butter in a frying pan. Gently brown the mushrooms and add a drizzle of lemon juice (to taste). Cover and leave to cook over gentle heat for 10 minutes before seasoning with salt and pepper.

In a separate frying pan, melt another 15 grams of butter. Fry the small onions with the sugar and 1 teaspoon of water for 15 minutes. Season with salt and pepper.

When the veal is tender, remove it from the pan. Strain the stock and discard the vegetables and aromatics. Place the stock in a saucepan and reduce it until about 1 litre remains.

Melt the remaining butter in a pan and gradually add the flour while mixing with a wooden spoon. When you have a roux, cook over medium-low heat for 3 minutes. Then add the hot stock, ladle by ladle. Keep stirring the sauce, ensuring it stays smooth. Then add the creme fraiche and heavy cream, still stirring. Add the veal, the onions and mushrooms. Add salt, pepper and sugar to taste. When the veal has been heated through, you can serve. It’s best with buttered basmati rice.”

Wine to serve with the Blanquette:

– Alsace Pinot gris
– Givry
– Mâcon Villages
– Meursault
– Mercurey
– Pouilly-Fuissé
– Quincy
– Rully
– Sancerre

– Beaujolais Villages
– Brouilly
– Chiroubles
– Menetou-Salon
– Saint Joseph
– Saint Pourçain
– Sancerre

– Côtes de Provence
– Sancerre


Little story about the blanquette de veau.

First, why is it called ‘blanquette’ ? because in the past, bourgeois who could afford veal, accomodated the rest of the Roti de veau, veal roast, in blanquette. Blanquette comes from blanc, which means white. White is the color of the sauce.  You can read Jean-Louis Flandrin, ‘La blanquette de veau. Histoire d’un plat bourgeois

If you don’t want to read the whole book, you can have a look at Patrick Chazallet ‘La blanquette de veau : Histoire d’un plat bourgeois’


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