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BLANQUETTE DE VEAU
Here is our suggestion of Blanquette
de Veau recipe :
Ingredients for 4 to 6 persons : 450 gr [1 lb] veal briskets / 450
gr
[1 lb] shoulder of veal / 450 gr [1 lb] potatoes / 450 gr [1 lb]
carrots /
225 gr [1/2 lb] mushrooms / 20 cl [7 fl oz] heavy cream / 30 gr
[1 oz]
butter / 80 gr [3 oz] plain flour / 1 shallot / 2 bayleaves / 2
Tbspoons
olive oil / 5 peppercorns / salt & pepper & nutmeg..
- Peel the shallot and cut it in 2 halves ; cut the meat in big
cubes.
- In a casserole put the meat with cooking salt, the shallot,
the bayleaves and the peppercorns ; cover with cold water and bring
to simmer ; simmer for 1 hour 30. For the first half hour, skim
the water,
then cover.
- Peel and slice (thick) the potatoes ; peel and slice the carrots
;
clean the mushrooms and cook them in a little olive oil (or have
them
canned, which is OK).
- After the 1h30 cooking, add the carrots and potatoes and simmer
for
another 30 minutes.
- Prepare a "sauce blanche" (=béchamel with cooking juice) : melt
the
butter in a sauce pan and spread the flour on it ; mix well. Start
pouring
the meat cooking juice (stock) little by little while turning with
a wooden
spoon. Try to strain the stock while pouring it.
When the sauce has reached the right consistency (béchamel), add
salt
& pepper and a little nutmeg, then the cream. Add the meat and potatoes
and carrots and mushrooms, mix carefully and let heat for 5 to 10
minutes
together.
- Serve hot ; it is OK to reheat Blanquette if you need to.
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