World Flavors Cookbook

Blanquette de Veau

A classic "white" veal ragout simmered in a creamy sauce with mushrooms and pearl onions.

Cuisine: France

Ingredients

• 1kg veal shoulder, cubed
• 200g mushrooms
• 20 pearl onions
• Sauce: 2 egg yolks, 150ml cream, lemon juice
• White roux (butter and flour)

Instructions

1. Simmer veal in water with aromatics. Do not brown the meat (it must stay white).
2. Sauté mushrooms and onions separately.
3. Make a sauce from the cooking liquid and white roux.
4. Finish by whisking in the egg yolks and cream (liaison) just before serving.