Blanquette de Veau

Blanquette de Veau

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Sizzle, Winter 2015


3 lbs. veal stew meat, cut in 2-inch cubes
Cold water
5-6 cups cold white veal stock
1 large onion studded with 1 clove
1 large carrot, peeled, quartered
Herb bouquet, in cheesecloth:
- 8 parsley stems (reserve leaves for garnish)
- ½ bay leaf
- ½ t. thyme
- 2 medium celery stalks
Salt, to taste

18-24 white pearl onions
½ cup veal stock
¼ t. salt
1 T. butter

Sauce velouté with mushrooms
4 T. butter
5 T. flour
3¼ cups veal stock
18-24 mushroom caps, sliced
White pepper
2 T. lemon juice
2 T. cream or stock

Cream and egg yolk enrichment
3 egg yolks
½ cup whipping cream

6 oz. frozen puff pastry, thawed
Egg wash (1 egg yolk, 1 T. water)


1. Place veal in large pot; cover in cold water by 2 inches. Simmer for 2 minutes. Drain veal; wash with cold water to remove scum. Wash out pot. Return veal to pot.

2. Add stock, covering veal about ½ inch. Bring slowly to a simmer; skim, as necessary, for several minutes.

3. Add onion, carrot and herb bouquet; taste, salt lightly, if necessary. Cover partially; simmer for 1¼-1½ hours or until veal is tender when pierced with fork.

4. Pour out into colander set over bowl. Rinse pot. Return meat, removing any bones.

For onions:
1. While blanquette is simmering, pierce cross in root ends of onions. Simmer for 30-40 minutes in small covered saucepan with veal stock, salt and butter.

2. Arrange cooked onions over veal in pot.

For sauce velouté with mushrooms:
1. In saucepan, melt butter. Add flour; stir over low heat 2 minutes, until foams together.

2. Remove from heat; add veal stock, beating vigorously with wire whip. Return sauce to heat; bring to a boil, stirring constantly. Simmer for 10 minutes, frequently skim film. Fold in mushroom caps; simmer for additional 10 minutes, skimming.

3. Add salt, pepper and lemon juice, to taste.

4. Pour sauce and mushrooms over veal. Film top of sauce with 2 T. cream or stock to prevent skin forming.

For cream and egg yolk enrichment:
1. In bowl, blend egg yolks and cream with wire whip.

2. Beat in, by spoonfuls, 1 cup hot velouté sauce.

3. Pour mixture into pot with veal; tilt pot to blend rest of sauce with egg yolk mixture. Simmer until thick.

For fleuron:
1. Preheat oven to 300°F. Roll pastry out thin.

2. Cut out disc with pastry cutter; with pastry cutter, cut away one side to form crescent shape.

3. Grease sheet pan. Place crescents on pan; brush with egg wash. Using tip of knife, score crisscross pattern on each. Bake for 20 minutes or until golden. Reserve warm for service.

To plate:
1. In shallow bowl, fill halfway from rim with veal and sauce.

2. Place metal cylinder in middle of plate; fill with rice or potatoes.

3. Garnish with chopped parsley and fleuron.


6 servings


Beef, Sizzle, Soup

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