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Blanquette de Veau

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Source: The Heritage of French Cooking

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Active Time:  15 Minutes
Total Time:  1 Hour 55 Minutes
Yield:  Serves 4

This type of dish, more typical of the middle class than the nobility, first appeared in the eighteenth century, along with the thickening of sauces with flour and cream. In the nineteenth century, sauces were thickened with cream and an egg, and at the end of the cooking, separately sautéed onions and mushrooms were added. We prefer thickening with cream alone, as this is lighter. And we add a touch of vanilla. Untraceable by taste, it makes the sauce even more sensuous.

RECIPE INGREDIENTS

For Meat:

1 1/2 lb veal shoulder, cut into 1 inch cubes

1 lb veal breast, sliced 1/2 inch thick

For Vegetables:

2 cups chicken broth (stock)

3 carrots, sliced 1/4 inch thick

4 tender celery leaves

1 small shallot, minced

1 small onion, minced

1 garlic clove, peeled

salt and freshly ground pepper

For Sauce:

1/2 cup thick creme fraiche

1/4 teaspoon vanilla extract

2 teaspoons lemon juice

Blanquette de Veau Recipe at Cooking.com

DIRECTIONS

FOR MEAT: Boil water in a large pot and immerse the pieces of meat. Boil for 1 minute; drain and rinse the meat under cold water: this way, you will make a very clear broth.

FOR VEGETABLES: Pour the broth into a 5 qt pot. Add 2 cups water and bring to a boil. Add the carrots, celery leaves, shallot, onions and garlic, salt and pepper. Cover the pot and simmer for 1 hour 40 minutes.

FOR SAUCE: Pour the contents of the pot through a strainer set over a large saucepan. Discard the garlic and return the meat and vegetables to the cooking pot. Boil the cooking liquid in the saucepan until reduced to 3/4 cup (6 fl oz/185 ml). Whisk in the creme fraiche, vanilla extract and lemon juice and continue whisking for 1 minute.

TO SERVE: Pour the thickened and flavored sauce over the meat, and warm for 5 minutes over very low heat. Serve at once with fresh tagliatelle garnished with sage.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

623

Fat. Total:

38g

Fiber:

Carbohydrates, Total:

12g

Sodium:

328mg

% Cal. from Fat:

55%

Cholesterol:

260mg

Protein:

56g

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