Café Bouluds Blanquette De Veau Recipes

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BLANQUETTE DE VEAU



Blanquette De Veau image

A bourgeois veal stew in cream sauce from Burgundy. This straightforward blanquette recipe comes from the ''Balthazar Cookbook."

Provided by Florence Fabricant

Categories     dinner, sauces and gravies, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 15

6 cups chicken stock
3 pounds veal shoulder in cubes
1 medium onion, in eighths
1 celery stalk, in 1-inch pieces
2 leeks (white part), chopped
4 cloves garlic, sliced
1 pound button mushrooms, quartered
5 sprigs thyme
5 sprigs flat-leaf parsley, plus 2 tablespoons, chopped
Salt and ground white pepper
10 ounces pearl onions, peeled
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3/4 cup heavy cream

Steps:

  • In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
  • Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
  • When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 39 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 17 grams, Sodium 1627 milligrams, Sugar 10 grams, TransFat 0 grams

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