Total time · 115 min
Old-Fashioned Veal Blanquette
A Quebec-style old-fashioned veal blanquette that highlights Veal (shoulder, cubed) and Mushrooms.
- Prep
- 30 min
- Cook
- 85 min
- Servings
- 6
Indicative estimates
- Energy per serving
- ~82 kcal per serving partial estimate
- Ingredient value
- ~$10.72 partial estimate; 9 of 13 ingredients estimated
Ingredients
- 1000 g Veal (shoulder, cubed)
- 250 g Mushrooms
- 2 piece Carrots
- 150 g Onions (pearl onions)
- 200 ml Cream (cooking cream)
- 50 g Butter
- 40 g Flour
- 1 piece Egg (yolk only)
- 1/2 piece Lemon (juice)
- 4 cup Chicken broth
- 1 piece Bay leaf
- to taste Salt
- to taste Pepper
Directions
- 11 min
Blanch the veal cubes in boiling water, then drain and rinse them.
- 72 min
Return the veal to the chicken broth with the carrot rounds and bay leaf, then simmer until tender; Check that the internal temperature reaches 165 °F (74 °C).
- 10 min
Sauté the mushrooms and pearl onions in half the butter until lightly coloured.
- 6 min
Prepare the liaison by mixing the cream and egg yolk, then thin it with a little hot broth.
- 10 min
Drain the veal and carrots, make a roux with the remaining butter and flour, whisk in the cooking broth and stir in the liaison without letting it boil.
- 6 min
Return the veal, carrots, mushrooms and onions to the sauce, add the lemon juice and serve.