Plat Principal - Blanquette de Veau (Stewed veal served with rice)
We recommend pairing the meal with dry white wine
Ingredients
(for 2)
400g shoulder of veal
1 carrot
1 leek (only the white part)
1 onion
1 clove of garlic
1 shallot
200g of fresh mushrooms
1 egg yolk
1/2 lemon
1 glass of dry white wine
1 tablespoon of flour
2 tablespoons of fresh cream
30g of butter
Bay leaves
Thyme
Salt and pepper
Olive oil
Instructions
Cut the veal into pieces.
Cut the mushrooms, carrot, leek and onion into pieces.
Dice the garlic and shallot.
In a pot filled with boiled water, soak the veal meat for about 1 minute to remove impurities and also to make the veal meat firmer.
Drain off the water, and run the veal meat under cold water.
Replace the veal meat in a heated pot with olive oil, stir fry them a little without browning and add in chopped carrots, leeks, onions, garlic, shallots,
bay leaves,
thyme, white wine and season with salt and pepper.
Add water to cover all ingredients and bring to a boil.
Leave to simmer for 1 hour 30 minutes.
In a heated up pan with 15g of butter, cook the mushrooms and season with lemon juice. Cook for around 10 minutes.
In another pan, melt the remaining butter and add in the flour. Stir continuously with a whisk and let cool.
When the veal meat is cooked, drain off and keep the clear stock.
Add the stock to the flour mix, whisking continuously, and bring to a boil.
Put the meat and vegetables into a pot after removing bay leaves, thyme, and garlic. Add in the mushrooms, the sauce and cool for another 10 to 15 minutes.
Just before serving, in a bowl, mix egg yolk with fresh cream. Pour into sauce and stir to mix evenly without bringing into a boil.
Add in a few drops of lemon juice.
Serve hot with rice.
Happy Valentine's Day!
To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com
