Veal Blanquette
This a very traditional French dish, not so difficult to do, but requiring sometime,... if you feel like cooking this weekend, it can be a good option!
Ingredients for 4 Persons :
1/ First prepare the vegetables: clean, peel the carrot, onion, garlic, shallot and leek. Slice thinly the leek and the onion while the shallot and carrot will be split in 2 pieces.
Take care, usually, the leeks have always plenty of sand. Once you sliced it, you can rinse it again and strain it to be sure to let no sand at all!
2/ In a big pan boil 2l of water and let the meat pieces for 1 min. Then take off the meat, rinse it with water and throw away the boiling one.
3/ In this same pan, at medium heat, put leek and onions, carrots, shallots garlic, celery and bouquet garni. Add the meat.
4/ Add the wine, salt and pepper and add water till it covers all the ingredients.
5/ Boil it again and let it cook for 1h30 with a cover. Check time to time the bouillon level, and take off the foam appearing on the surface of the bouillon!
6/ In the meanwhile, in a fried-pan, cook the mushrooms thinly sliced 10 min with 30 gr. of butter and spread the lemon juice.
7/ Prepare then the sauce with a roux: in a pan, put the rest of the butter and spread carefully the flour/maizena, stir and mix energetically with a whisk till it gets golden. Then take it off the heat.
8/ When the meat is ready, and really smooth, take the bouillon and reserve the meat and vegetables.
9/ Take again the roux and in a very slow heat, begin to add little by little the broth while keeping on stirring well,… keep on doing it till you finish to add all the broth and the sauce boils again.
10/ Then put again the meat and vegetable inside the pan. Do not take back the bouquet garni garlic, celery and carrots. Add the mushrooms and then the sauce and heat it together again for 10- 15 min.
11/ Just before the service, add some spoons of cream, stir it in order that it melts well in the sauce; put some more salt and pepper if necessary and a some drops of lemon juice.
Serve it in a plate with some steamed rice and enjoy the taste of the good well homemade cuisine!
a ppetit voyage is much more than reviews and recipes!
Follow the blog: www.appetitvoyage.com
Ingredients for 4 Persons :
- 500 gr. veal shoulder
- 1 carrot
- 1 leek
- 1 onion
- 1 garlic clove
- 1 shallot
- 1 celery stick
- 1/2 lemon
- 200 gr. of button mushrooms
- 2 tbsp. White dry wine
- 3 tbsp. of heavy cream
- 1 tbsp. of wheat flour or maizena for celiacs
- 30 gr. of butter
- 1 bouquet garni (parsley, thyme, laurel)
- 1 bunch of parsley for service
- Salt and pepper
1/ First prepare the vegetables: clean, peel the carrot, onion, garlic, shallot and leek. Slice thinly the leek and the onion while the shallot and carrot will be split in 2 pieces.
Take care, usually, the leeks have always plenty of sand. Once you sliced it, you can rinse it again and strain it to be sure to let no sand at all!
2/ In a big pan boil 2l of water and let the meat pieces for 1 min. Then take off the meat, rinse it with water and throw away the boiling one.
3/ In this same pan, at medium heat, put leek and onions, carrots, shallots garlic, celery and bouquet garni. Add the meat.
4/ Add the wine, salt and pepper and add water till it covers all the ingredients.
5/ Boil it again and let it cook for 1h30 with a cover. Check time to time the bouillon level, and take off the foam appearing on the surface of the bouillon!
6/ In the meanwhile, in a fried-pan, cook the mushrooms thinly sliced 10 min with 30 gr. of butter and spread the lemon juice.
7/ Prepare then the sauce with a roux: in a pan, put the rest of the butter and spread carefully the flour/maizena, stir and mix energetically with a whisk till it gets golden. Then take it off the heat.
8/ When the meat is ready, and really smooth, take the bouillon and reserve the meat and vegetables.
9/ Take again the roux and in a very slow heat, begin to add little by little the broth while keeping on stirring well,… keep on doing it till you finish to add all the broth and the sauce boils again.
10/ Then put again the meat and vegetable inside the pan. Do not take back the bouquet garni garlic, celery and carrots. Add the mushrooms and then the sauce and heat it together again for 10- 15 min.
11/ Just before the service, add some spoons of cream, stir it in order that it melts well in the sauce; put some more salt and pepper if necessary and a some drops of lemon juice.
Serve it in a plate with some steamed rice and enjoy the taste of the good well homemade cuisine!
a ppetit voyage is much more than reviews and recipes!
Follow the blog: www.appetitvoyage.com
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