Blanquette de veau
145 min668 kcal each
Veal poached with vegetables in a pale, creamy sauce thickened with egg yolk and sharpened with lemon, served on rice.
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Plan this recipeIngredients
for 6 servings- Veal shoulder, cubed1.20 kg
- Carrots300 g
- Onion1 piece
- Leeks150 g
- Mushrooms250 g
- Butter50 g
- Plain flour40 g
- Heavy cream200 ml
- Egg yolks2 piece
- Lemon juice2 tbsp
- White rice, uncooked300 g
- Cloves2 piece
- Bay leaf1 piece
- Fresh thyme2 sprig
- Water2 l
- Salt2 tsp
- Ground white pepper¼ tsp
Method
Prep 25 min · cook 120 min- Put the veal in a pot, cover with the cold water, bring to the boil and skim off the foam.
- Add the carrots in chunks, the leek, the onion stuck with the cloves, the bay leaf, thyme and salt. Simmer gently for 1½ hours.
- Cook the quartered mushrooms in a ladle of the broth for 10 minutes. Cook the rice.
- Lift out the meat and carrots and strain the broth. In a clean pot, cook the butter and flour together for 2 minutes, then whisk in 750 ml of the broth and simmer 10 minutes.
- Beat the cream with the egg yolks and lemon juice, stir it into the sauce off the heat, and season with white pepper.
- Return the veal, carrots and mushrooms, warm through without boiling, and serve with the rice.
Nutrition
per servingCal
668
Protein
51g
Carbs
59g
Fat
25g
Of 6.4g of sugar per serving, 0g is added sugar.
Of 25g of fat per serving, 14g is saturated.
