Blanquette de Veau

Name: Blanquette de Veau
Yield: 2 servings
Cuisine: French
Ingredients: 800g veal, cubed; 200g mushrooms; 12 pearl onions; 1/2 cup cream

Blanquette de Veau/blahn-KET deh voh/

Also known as: Veal Blanquette, Blanquette

Photo: Wikimedia Commons

About this dish

A creamy veal stew with mushrooms and pearl onions, gently simmered without browning the meat.

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Ingredients

🥩800g veal, cubed

🍄200g mushrooms

🧅12 pearl onions

🥛1/2 cup cream

Method

Serves 2

Poach the veal gently in stock with a bouquet garni until tender, without browning.

Remove the veal and add mushrooms and pearl onions to the broth, simmering until tender.

Make a roux, then whisk in the poaching broth to form a smooth sauce.

Stir in cream and an egg yolk to enrich the sauce.

Return the veal and vegetables to the sauce and serve with rice.

✓ What Makes it Authentic

Blanquette de veau is a classic French dish, notable for keeping the meat pale ('blanquette') by simmering rather than browning.

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