Blanquette de Veau à l’Ancienne
Blanquette de Veau à l’Ancienne is a traditional French veal stew cooked in a white stock and finished with a creamy egg and cream sauce.
Perfect with rice or fresh pasta.
Nutrition Facts
Per Serving: Calories: 500 kcal, Fat: 30 g, Sodium: 800 mg, Carbohydrate: 15 g, Protein: 40 g
Descriptions
Blanquette de Veau à l’Ancienne is a classic French dish known for its subtle flavors and creamy sauce. The veal is gently poached in a white stock, then combined with a velvety sauce made with cream and egg yolks.
The dish is traditionally served with glazed onions and mushrooms, offering a delicate balance of flavors and textures. It is typically paired with rice or fresh pasta, making it a perfect comfort meal for special occasions.
Directions
1- Prepare the work area:
Ensure all ingredients, tools, and serving dishes are ready.
This step takes about 5 minutes.
2- Prepare the veal:
Trim and clean the veal shoulder pieces, removing excess fat if necessary.
This should take about 5 minutes.
3- Blanch the veal:
- Place the veal pieces in a pot, cover with cold water, bring to a boil, and blanch for a few minutes.
- Skim the surface, then refresh the veal under cold water and drain.
- Set aside the pot for later use.
4- Prepare the aromatic garnish:
- Peel and wash the carrots, onions, leeks, celery, and garlic.
- Cut the carrots into batons and quarter the onions.
- Insert 2 cloves into one onion.
- Prepare a bouquet garni with parsley stems, thyme, bay leaf, leeks, and celery.
- This step takes around 15 minutes.
5- Cook the veal:
- Return the blanched veal to the pot.
- Add veal stock (or water) to cover the meat by 2-3 cm.
- Season with coarse salt and bring to a simmer, skimming occasionally.
- Add the aromatic garnish and cook gently, covered, for 40-50 minutes.
6- Make a white roux:
In a separate saucepan, melt butter and add flour to make a white roux.
Cook for a few minutes without browning, then cool rapidly.
7- Prepare the traditional garnish:
- Peel the small onions and glaze them.
- Clean, wash, and slice the mushrooms.
- Cook them with a little salted boiling water, butter, and lemon juice until tender.
8- Decant the veal and make the velouté:
- Once the veal is cooked, remove it and set aside.
- Strain the cooking liquid and add 1 liter of hot stock to the roux, along with the mushroom cooking liquid.
- Whisk until the mixture thickens and boils gently for about 10 minutes.
9- Prepare the egg yolk and cream liaison:
Mix egg yolks with cream.
10- Finish the sauce:
- Remove the velouté from heat and gradually whisk in the egg-cream mixture.
- Return to heat for a few seconds to thicken slightly, ensuring the sauce stays smooth.
- Adjust seasoning.
11- Assemble the dish:
Strain the sauce over the veal, and add the cooked mushrooms and glazed onions.
Keep the dish warm in a bain-marie until serving.
12- Plate the Blanquette:
- Serve the veal in a shallow dish or bowl, arranged in a slight dome.
- Top with the garnish and ladle some sauce over without overwhelming the dish.
- Serve immediately.
Note's
- The sauce can be adjusted to your desired consistency by adding more or less of the veal stock.
- Traditionally served with rice, such as pilaf or Créole rice, but can also pair well with fresh pasta or steamed vegetables.
- Be careful not to overcook the sauce once the egg yolk and cream are added, as it may curdle.
Ingredients
- 3 lbs (1.4 kg) veal shoulder, boneless, cubed
- 2 medium carrots, peeled and cut into batons
- 2 medium onions, quartered (one studded with cloves)
- 0.44 lbs (200 g) leeks, white parts only
- 0.22 lbs (100 g) celery
- 2 cloves of garlic
- 2 cloves
- 1 bouquet garni (parsley stems, thyme, bay leaf, leeks, celery)
- 8 cups (2 L) veal stock (or water)
- 0.13 lbs (60 g) butter
- 0.13 lbs (60 g) flour
- 1 cup (250 mL) heavy cream
- 2 egg yolks
- 0.5 lbs (250 g) button mushrooms, cleaned and sliced
- 0.22 lbs (100 g) pearl onions
- 2 tbsp lemon juice
- Salt and white pepper to taste
