Entree: French Southern Territories – National Cuisine – Blanquette de Veau (Classic French creamy veal stew simmered with vegetables and finished with a cream-and-egg liaison)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) stewing veal (shoulder or breast), trimmed and cut into 1–1½ in (2–3 cm) cubes
- 4 tbsp (60 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1 medium onion, about 6 oz (170 g), peeled and halved
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 3 cups (720 ml) veal or low-sodium chicken stock
- 1/2 cup (120 ml) dry white wine (optional)
- 2 medium carrots, about 8 oz (225 g), peeled and sliced into 1/2 in (1 cm) rounds
- 8 oz (225 g) white button or cremini mushrooms, cleaned and halved
- 1 small leek, white part only, about 4 oz (115 g), cleaned and sliced (optional)
- 1/2 cup (120 ml) heavy cream
- 1 large egg yolk
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Salt, about 1 tsp (5 g) or to taste
- 1/2 tsp (1 g) white pepper or ground black pepper

Instructions

1. Pat the veal cubes dry and season lightly with salt and 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; remove and set aside.
3. Add remaining 2 tbsp (30 g) butter to the pot. Sauté the halved onion briefly, then stir in the flour and cook 1–2 minutes to form a pale roux.
4. Gradually whisk in the stock and wine (if using) until smooth. Return the browned veal to the pot. Add bay leaves and thyme, bring to a gentle simmer, cover, and cook 1 to 1¼ hours until veal is tender.
5. About 20 minutes before the veal is done, add the carrots and leek. Add the mushrooms during the last 10 minutes so they remain tender.
6. In a small bowl, whisk together the cream, egg yolk, and lemon juice. Temper this liaison by adding a ladleful of the hot cooking liquid to the bowl while whisking, then slowly stir the warmed liaison back into the pot off the heat.
7. Warm the stew gently for 1–2 minutes without boiling to thicken and avoid curdling. Adjust seasoning with salt and white pepper.
8. Stir in chopped parsley and serve immediately with boiled potatoes, rice, or buttered noodles.