Blanquette De Veau Recipe

• 3 lb Breast of veal, cut into 2-inch pcs
• 6 c. Cool veal stock, (chicken broth is optional)
• 1 lrg Onion studded with 1 clove
• 1 lrg Carrot, peeled and quartered
• 1 x Bouquet garni, (about 6 parsley stems, 1/2 bay leaf,
• 1/2 tsp Thyme, 1 celery stalk tied in cheesecloth) Salt
• 1 1/2 c. Pearl onions, (about 24)
• 1/2 c. Stock from the stew
• 1/4 tsp Salt
• 1 Tbsp. Butter
• 4 Tbsp. Butter
• 5 Tbsp. Flour
• 3 1/4 c. Veal cooking stock plus 2 Tbsp.
• 2 c. Sliced mushrooms Salt and pepper
• 1 Tbsp. Lemon juice, up to 2
• 3 x Egg yolks
• 1/2 c. Heavy cream

1. 2 Tbsp.
2. parsley, chopped
3. Prepare the stew: Place the veal in a casserole and cover with cool water by 2 inches.
4. Bring to a simmer and cook for 2 min.
5. Drain the veal and wash it under cool water to remove all traces of the scum.
6. Rinse the casserole and return the meat.
7. Pour sufficient stock into the casserole to cover the veal by 1/2 inch.
8. Bring to a gentle simmer, skimming as necessary for a few min.
9. Add in the vegetables and bouquet.
10. Taste for seasoning.
11. Cover partially and simmer gently for about 1 1/4 hrs, or possibly till the veal is fork tender.
12. It shouldn't be overcooked.
13. Strain the liquid from the casserole.
14. Rinse the casserole before placing the meat back inside.
15. Prepare the onions: Using a paring knife, pierce a cross on the root end of the onions.
16. To loosen the skin, plunge the onions into boiling water for 1 minute.
17. Immediately plunge onions into an ice bath.
18. The peel should easily slide off.
19. Place peeled onions in a saucepan with the stock, salt, and butter.
20. Simmer for about 30 min.
21. Arrange the cooked onions over the meat.
22. Reserve the liquid.
23. Prepare the sauce: In a saucepan, heat the butter.
24. Stir in the flour over low heat till they foam together for 2 min.
25. Off heat, whisk in the stock.
26. Bring the sauce to a boil, stirring.
27. Simmer for 10 min, frequently skimming off the film that rises to the surface.
28. Mix in the mushrooms and simmer 10 min more, skimming.
29. Add in salt, pepper, and lemon juice to taste.
30. The dish can be made ahead up to this point.
31. Film the top of the sauce with 2 spoonfuls of stock to prevent a skin from forming.
32. About 15 min before serving, reheat the stew.
33. Blend the egg yolks and cream in a mixer.
34. Beat in by spoonfuls 1 c. of the warm sauce.
35. Pour the mix into the casserole and stir to combine.
36. Heat the stew till the sauce has thickened slightly making sure it does not come to a simmer.
37. Garnish with parsley and serve with rice.
38. Yield: 6 servings

veal, veal stock, onion, carrot, bouquet garni, thyme, pearl onions, salt, butter, butter, flour, mushrooms, lemon juice, egg yolks, heavy cream

Taken from cookeatshare.com/recipes/blanquette-de-veau-86972 (may not work)