World Flavors Cookbook

Blanquette de Veau

Tender veal in a velvety white cream sauce with mushrooms and pearl onions — the quintessential French white stew.

Cuisine: France

Ingredients

• 1.2kg veal shoulder, cubed
• 1 onion, studded with cloves
• 2 carrots
• 1 leek
• 200g button mushrooms
• 150ml dry white wine
• 200ml creme fraiche
• 2 egg yolks
• Bouquet garni
• Salt and white pepper

Instructions

1. Blanch veal in boiling water for 5 minutes, drain and rinse.
2. Place veal in fresh water with onion, carrots, leek, bouquet garni, and wine.
3. Simmer gently for 1 hour until tender. Strain broth.
4. Make a roux with butter and flour. Whisk in the broth to make a veloute.
5. Whisk egg yolks with creme fraiche. Add to sauce off heat.
6. Add veal and mushrooms. Heat gently without boiling.