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Blanquete de veau is a traditional dish from French cuisine. The term blanquette comes from the white sauce that covers the dish. Here I present one of the variants of this French stew. I was prompted by the promise that I would get a velvety white sauce. And that's how it was. In the future I will try another version with just boiled meat. The use of mushrooms is optional. A delicious dish that I will repeat at the first opportunity.
- 1 kg of veal 2 tablespoons oil
- 2 tablespoons butter
- 2 carrots
- 2 cloves garlic
- 1 onion
- 1 green celery stalk
- 1 tablespoon white flour
- 1 lemon-juice
- 1 bouquet garnish-bay leaf, parsley, thyme
- 1 yolk
- 1 glass of sour cream
- 1/2 cup turns white
Preparation time: less than 120 minutes
RECIPE PREPARATION Blanquette veal - French veal stew:
- Cut the veal into cubes.
- The vegetables are cleaned and washed.
- Finely chop the onion and garlic. Cut the carrot into rounds.
- Lightly sauté the onion and garlic in oil and melted butter. Salt
- Add the meat cubes and let them brown.
- Add the carrot, white pheasant and mix.
- "Extinguish" immediately with white wine. Add enough water to boil the meat lightly.
- Bring the garnish and finely chopped celery to a boil.
- Let it simmer, simmer for about two hours until the meat is perfectly soft and well cooked.
- If necessary, add more water.
- When the boiling juice has decreased, bring the sauce made of whipped cream mixed with egg yolk and lemon juice.
- The white sauce is diluted with hot juice and then put in the stew pot.
- At this time the intensity of boiling should be reduced to a minimum.
- Taste and salt if needed.
- Serve the stew garnished with green celery or parsley leaves.
- It is traditionally added to Blaquette veal, mushrooms.
- We set aside a garnish of pasta.
Bon Appetite !!!!!