Recipe for Blanquette de Veau
Marilyn 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.