Blanquette de veau

Blanquette de veau

White veal stew

Encyclopedia of Food and Cookery

A blanquette is a French-inspired stew made of lamb, chicken, veal or sweetbreads. It differs from other stews in that the meat is not browned before cooking, and the addition of cream and egg yolks to the cooking liquid results in a white sauce.


Quantity Ingredient
1.5kg boneless veal, in large cubes
1 large onion, studded with 1 clove
1 large carrot, coarsely chopped
1 stick celery, sliced
1 bouquet garni
1.25 litres veal or chicken stock
20 small white onions, blanched
125g button mushrooms
2 tablespoons plain flour
2 tablespoons butter
3 egg yolks, beaten with 125 ml cream
2 tablespoons lemon juice
salt and freshly ground white pepper
croutons, to garnish
or * fleurons [rid:5376], to garnish
chopped parsley, to garnish


  1. Blanch veal for 2 minutes in boiling salted water, drain and rinse under cold running water. Place meat in a deep, heavy saucepan with whole onion, carrot, celery and bouquet garni. Pour stock over, bring to the boil, then cover and simmer for 1½ hours or until veal is very tender.
  2. Remove vegetables and bouquet garni with a slotted spoon. Add small onions and mushrooms to the saucepan. Simmer for 10 minutes. Blend flour and butter together, and whisk a little at a time into simmering liquid. Simmer for another 10 minutes, then remove pan from heat.
  3. Stir 2 tablespoons of liquid into egg and cream mixture. Add this mixture to pan with lemon juice and reheat gently but do not boil. Adjust seasoning with salt and pepper. Serve in a heated serving bowl, sprinkled with chopped parsley and garnished with croûtons or fleurons.
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