Entree: French Southern Territories – Central Culinary Region – Blanquette de Veau (Creamy white veal stew simmered in a light velouté with vegetables and a cream-egg liaison)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 1 1/2 lb (680 g) veal shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (15 g) all-purpose flour
- 4 cups (960 ml) veal or low-sodium chicken stock
- 1/2 cup (120 ml) dry white wine (optional)
- 2 medium carrots, sliced into 1/2-inch (about 140 g total) rounds
- 8 small pearl onions, peeled
- 8 oz (225 g) button mushrooms, halved or quartered if large
- 1 bouquet garni (1 bay leaf, 2 sprigs thyme, 2 parsley stems)
- 2 large egg yolks, approx. 36 g total
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) finely chopped fresh parsley
- Kosher salt and white pepper to taste

Instructions

1. Pat the veal pieces dry and season lightly with salt and white pepper.
2. In a large heavy pot, melt 2 tbsp (30 g) butter over medium heat. Add the veal in batches and brown lightly on all sides, about 4 minutes per batch; remove and set aside.
3. Add the remaining 2 tbsp (30 g) butter to the pot. Add carrots and pearl onions and cook 3–4 minutes until starting to soften. Stir in the mushrooms and cook 2 minutes.
4. Sprinkle the flour over the vegetables and stir to coat, cooking 1 minute to remove the raw flour taste.
5. Gradually stir in the stock and wine, scraping any browned bits from the bottom. Return the veal to the pot, add the bouquet garni, bring to a gentle simmer, cover partially, and cook over low heat until the veal is tender, about 45–60 minutes.
6. Remove the bouquet garni. Transfer about 1 cup (240 ml) of the hot cooking liquid to a bowl and let cool slightly.
7. In a separate bowl whisk together the egg yolks and cream. Temper the egg-cream mixture by very slowly whisking in the reserved hot liquid until warmed, then pour the tempered liaison back into the pot while stirring gently. Heat gently—do not boil—to thicken the sauce and develop a silky texture, about 2–3 minutes.
8. Stir in the lemon juice and chopped parsley, adjust seasoning with salt and white pepper, and serve immediately over buttered rice, mashed potatoes, or buttered egg noodles.