Recipe for Blanquette de Veau

August 1st, 2007

This is (Baguette’s Head Chef) Bruno Loubet’s version of a classic French veal casserole. It never disappoints but you will need to source top quality, young veal.  It is easy to make at home and serves 6:

700gm veal shank and 800gm veal breast

200gm carrots & 100gm each of leeks, onions, celery

3 sprigs thyme, 1 bay leaf, 1/4 lemon

250ml cream, 30gm butter, 30 gm plain flour & celery salt to taste

Cut veal into chunks & cover with water in a pot with 4 pinches of salt — bring to the boil, lower heat to simmer, skim.

Add vegs cut into lg pieces and tie up herbs into a bundle with the leeks (easy to lift out). Simmer for about 1 hr or until tender.

Strain the stock and reduce by half. Melt butter and when foamy add the flour and stir for 2 minutes. Pour the stock over the butter and flour mixture, whisking continuously to avoid lumps. Add half the cream. Simmer for 15 minutes, add a squeeze of lemon. Taste for seasoning and then add remaining cream and the meat.

Serve with rice or baby vegetables. Garnish with chervil.


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