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Veal Blanquette

Recipe by Chef Jeff Simonetta

Difficulty Easy
Veal Blanquette

Ingredients

  • What you will need :
  • 2kg Veal shoulder or shank, diced into large pieces
  • 2 Large Onions
  • 2 Cloves of garlic
  • 2 Carrots
  • 2 Celery stalks
  • 1L Strong chicken stock
  • Salt & freshly ground black pepper
  • 100g Butter
  • 50g Plain flour
  • 250g Button mushrooms
  • 1 Lemon
  • 100g Creme Fraiche
  • 2 Egg yolks
  • Parlsey

Instructions

  1. 01

    Place the Veal in a Chasseur Round French Oven, cover with cold water and bring to the boil. Drain and rinse the veal.

  2. 02

    Combine the Veal, Onions, Carrots, Celery, Garlic with the stock and simmer covered over medium-low heat for about 90 minutes until the veal softens.

  3. 03

    Melt half the butter in a small saucepan and gradually add the flour to make a white roux. Add the roux to the French Oven and simmer until thickened.

  4. 04

    In the saucepan, heat the remaining butter and gently cook the mushrooms until they are tender. Add the lemon juice, salt and pepper to taste then set aside

  5. 05

    In a small bowl whisk together the egg yolks and creme fraiche, then add this "Liaison" to the French Oven. Add the mushroom and finish with chopped parsley. Adjust salt and pepper to taste if needed.