BLANQUETTE DE VEAU
A delicious white veal stew.
Serves 4
Ingredients:
800g Veal belly
150g Carrots, sliced
150g Onion, halved
150g Leek, thickly sliced
150g Celery, thickly sliced
2 Bay leaf
3 Sprigs thyme
3 White peppercorns, crushed
4 Cloves
50g Parsley stalks + 5 thyme sprig (tied with string)
Fine sea salt
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20g Butter
20g Plain flour
200g Button mushrooms, halved
16 Chantenay carrots
16 Button onions
120g Double cream
½ Lemon (juice and zest)
15g Celery leaves
15g Parsley (chopped)
Slice the veal and rinse under cold water for 5 minutes, then drain. Place in a large saucepan, cover with cold water, and add a couple of pinches of fine sea salt. Bring to a gentle simmer, skimming the surface to remove any impurities.
Add the remaining broth ingredients — carrots, onion, leek, celery, bay leaf, thyme, peppercorns, cloves, and bouquet garni.
Return to a gentle simmer and cook for 40–50 minutes, until the veal is tender. Remove from the heat and allow the veal to cool in the broth.
Once cooled, remove the meat, and cover with cling film or a damp cloth. Add the prepared vegetables and bring stock back to the boil.
Once the vegetables are cooked, remove them and place with the cooked veal. The stock needs to reduce to about 500ml.
To make the sauce, melt the butter in a stainless steel or enamelled cast-iron pan. When the butter foams, add the flour and cook gently for 2 minutes without letting it colour.
Gradually whisk in the reduced veal broth to form a smooth velouté, check the seasoning and finish with lemon. Bring to a gentle simmer, then add the mushrooms, glazed carrots, glazed onions, cream, and veal back to the pan.
Finish with chopped parsley and celery leaves.
