Blanquette de Veau
"A classic French recipe for veal."
- Ready In:
- 3hrs 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 medium onions, sliced
- 2 medium leeks, white part only,sliced
- 1 stalk celery, sliced
- 4 cloves garlic
- 1 bouquet garni (thyme, bay leaf, parsley stems – tied together with kitchen string)
- 1 tablespoon butter
- 2 1⁄2 lbs boned veal breasts, trimmed,cut into 2 inch pieces,and patted dry
- 2 tablespoons all-purpose flour
- 4 cups chicken stock (or more)
- 1 cup creme fraiche or 1 cup whipping cream
- 1⁄4 cup fresh lemon juice
- 6 gherkins, thinly sliced (cornichons)
- 2 tablespoons capers, rinsed and drained
- freshly cooked rice
directions
- Preheat oven to 330 degrees F.
- Combine onions, leek, celery, garlic and bouquet garni in large casserole.
- Melt butter in large skillet over medium heat.
- Add veal and cook until firm and white, turning occasionally, 8-10 minutes; do not brown.
- Add flour and stir 1 minute.
- Add 4 cups stock and bring to boil, stirring constantly.
- Pour into casserole.
- Season.
- Cover and bring to boil.
- Transfer to oven.
- Cook until veal is very tender, stirring very often and skimming foam from surface, 1 ½ to 2 hours (if sauce becomes too thick, add more stock, as required).
- Transfer veal to large saucepan using slotted spoon.
- Degrease sauce.
- Boil in casserole until thick enough to coat back of spoon.
- Add crème fraiche and boil until thickened.
- Remove from heat.
- Stir in lemon juice.
- Adjust seasoning.
- Strain over veal.
- (can be prepared up to 3 days ahead.) Rewarm over medium-low heat; do not boil.
- Stir in gherkins and capers.
- Spoon rice into shallow bowls and ladle veal over.
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Reviews
-
when i went to search for my recipe it wasn't here- so i made yours which was as close to mine as i remember, it was delicious. i did use 3 c stock, 1 c heavy cream, added some carrots and scallions, and i loved the capers at the end, added alot of flavor. we all loved this!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
