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Blanquette De Veau ( White Veal Stew ) Recipe

Blanquette de Veau  ( White Veal Stew ) Recipe
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Cooking Time : 45 minutes
Serving : 6
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Prepare the ingredients before making Blanquette de Veau ( White Veal Stew ) in your home. Then, follow these steps below to serve Blanquette de Veau ( White Veal Stew ) for your family or friends.

Ingredients: Blanquette de Veau ( White Veal Stew )

  • 3 1/2 lb veal shoulder, cut into 2 inch cubes
  • 1 large onion, peeled and cut i halff
  • 3 celery stalks, cut in 1 inche pieces
  • 3 carrots, cut in 1 inch pieces
  • 3 garlic cloves, minced
  • 10 cup low sodium chicken broth
  • 1 tsp dryed thyme
  • 1 bay leaf
  • 5 fresh parsley sprigs
  • 1 tsp black pepper and salt to taste
  • 1 tsp or more to taste of hot sauce, such as Frank's brand
  • 2 cup frozen pearl onions
  • 8 oz small white button mushrooms
  • 1 tbsp fresh lemon juice
  • 1/2 cup heavy cream
  • 3 tbsp plus 1 teaspoon butter, salted or unsalted, divided use
  • 3 large egg yolks, whisked with 2 tablespoons heavy cream
  • 3 tbsp all purpose flour
  • GARNISH
  • 1/4 cup chopped chives and parsley, 2 tablespoons of each
  • 1 cooked white rice to accompany recipe attached in direction step #11

How to Make Blanquette de Veau ( White Veal Stew )

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Blanquette de Veau ( White Veal Stew ) in your home by yourself.

    Step 1
  • In a large dutch oven or stock pot cover veal cubes and any bones with cold water. Bring to a boil and boil 2 minutes. This step is important to reduce the skum the meat produces and ensure a nice sauce later
  • Step 2
  • Drain the meat, rinse to remove any skum and pat dry
  • Step 3
  • Add the veal back to a clean large stockpot or dutch oven, add chicken broth, onion, carrots, celery, garlic, bay leaf, thyme, pepper and hot sauce. Bring to a simmer and simmer, uncovered for 2 hours. Skim off any skum that may form
  • Step 4
  • Remove the meat and strain and reserve broth, meat, carrots and celery. Discard the onion, bay leaf, parsley and any bones
  • Step 5
  • In a medium sacepan melt 1 teaspoon of the butter add the mushrooms and 1/2 cup reserved broth, poach mushrooms, turning occasionally until tender and the liquid is almost gone, add mushrooms and any liquid to reserved veal
  • Step 6
  • Measure broth and if you have more then 6 cups add it to a saucepan and reduce by boiling until you have 6 cups
  • Step 7
  • In a clean stockpot or dutch oven melt the remaining 3 tablespoons butter, whisk in flour and whisk 2 minutes, do not allow it to brown
  • Step 8
  • Slowly add reserved broth, bring to a boil and simmer 10 minutes, add frozen inions, mushrooms and veal with carrots and celery and simmer on low 5 minutes, add cream and lemon juice and simmer 2 minutes more
  • Step 9
  • Temper egg yolk mixture by wisking some hot stew sauce into them until they are hot and blended
  • Step 10
  • Add this mixture to stew, whisking until blended. Simmer stew 10 to 15 minutes without boiling, stirring occasionally until slightly thickened. Taste and add more salt, pepper or hot sauce if needed
  • Step 11
  • Serve in bowls with white rice, recipe attached below Garnish with parsley and chives
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