1. Hot meals
  2. Meat dishes
  3. Hot veal dishes
All recipes » Hot meals » Meat dishes » Hot veal dishes

Veal blanquette

0.0
42
Veal blanquette

The origin of this dish is very difficult to figure out: Normandy, Burgundy, the Rhone-Alps... many regions for many years struggling to call this dish. The first Blanket (Blanquette) appeared in the 18th century and quickly spread throughout France. In those days, the Blanket was only doing from the remains of yesterday's baked meats. And the name comes from the color of the sauce and meat – blanc (white). Blanket and today is one of the most popular family meals, getting together several generations. So, I ask to love and favor...


Cooking time- Number of servings-

Ingredients for Veal blanquette




Step-by-step instruction of cooking Veal blanquette


Step 1

For the broth, we need this set of products. You can even add a petiolar celery, but I forgot.For the broth, we need this set of products. You can even add a petiolar celery, but I forgot.


Step 2

Veal cut into small pieces and fry in butter. Pour a little water, and when foam begins to appear, the water drained (I wash the pan).Veal cut into small pieces and fry in butter. Pour a little water, and when foam begins to appear, the water drained (I wash the pan).


Step 3

In a saucepan with meat, add leeks, an onion stuck cloves, carrots, garlic, Bay leaf. Possible to add thyme, Basil and rosemary, which are better to tie in gauze. Season with salt and pepper. Pour water that just covers the meat and vegetables and simmer for 1 hour 30.In a saucepan with meat, add leeks, an onion stuck cloves, carrots, garlic, Bay leaf. Possible to add thyme, Basil and rosemary, which are better to tie in gauze. Season with salt and pepper. Pour water that just covers the meat and vegetables and simmer for 1 hour 30.


Step 4

We will also need the small bulbs. I they were even too big.We will also need the small bulbs. I they were even too big.


Step 5

Mushrooms sauté in butter with lemon juice.Mushrooms sauté in butter with lemon juice.



Step 6

10 minutes before the end of the stewing meat to get rid of the leeks, onions, aromatic herbs and carrots. (Although carrots can be left).


Step 7

In a saucepan melt the butter, add the flour, stirring constantly. Then add the meat broth (approximately 0, 5 liters), then proceed to stir.In a saucepan melt the butter, add the flour, stirring constantly. Then add the meat broth (approximately 0, 5 liters), then proceed to stir.


Step 8

Then add sour cream, bring to a boil. Remove from the heat.Then add sour cream, bring to a boil. Remove from the heat.


Step 9

Add the sauce to the meat.Add the sauce to the meat.


Step 10

Then add the mushrooms.Then add the mushrooms.


Step 11

And caramelized onion.And caramelized onion.


Step 12

And just before serving add the egg yolk. Stir. And serve.And just before serving add the egg yolk. Stir. And serve.


Step 13

Very tasty with rice.Very tasty with rice.


Step 14

And I still somehow think that this recipe is closer to Normandy, as it is known for its dairy industry. And there are very fond of sour cream, lots of sour cream.))) Can I show you my favorite place in this region? Mount San Michel.And I still somehow think that this recipe is closer to Normandy, as it is known for its dairy industry. And there are very fond of sour cream, lots of sour cream.))) Can I show you my favorite place in this region? Mount San Michel.