Recipe column: Veal Blanquette

  • Boned veal shoulder, cut into 1 inch cubes-1pound
  • Medium onion, peeled -1
  • Whole cloves -3 pcs.
  • Medium carrots -2 pcs.
  • Small leek -1
  • Garlic cloves -3 pcs.
  • Rock salt -0.25g


  • Butter                         -2 tablespoons
  • Flour                         -1 tablespoon
  • Heavy cream                         -200ml
  • Salt and pepper             -To taste


  • Button mushrooms  -50g
  • Pearl onions or shallot -50g
  • Water       -1 cup
  • Butter      -2 tablespoons
  • Sugar          -1 teaspoon
  • Smoked bacon     -30g double
  • chopped parsley     -1 tablespoon


  1. Start the Veal Blanquette: Cut the meat into one-inch cubes, and place in a pot.

Cover with cold water and bring to a boil for a minute, then skim off the scam off the surface.

The foam is the coagulated blood of the meat. Drain into a colander and refresh to stop cooking.

  1. Prepare the aromatic garnish: Peel the onion, and prick with the cloves. Peel the carrots and cut in half lengthwise, wash the leek and tie it up.

Peel the garlic, split in half, and remove the germ. It is essential that you remove the germ of the garlic.

  1. Cook the Veal Blanquette: Put the meat and all vegetables in a large pot. One-inch with approximately 3 liters (quarts) of cold water. Add the salt. Bring to a boil, and skim frequently. Cook for about an hour.
  2. In the meantime, prepare the garnish. Soak the pearl onions in warm water. Dice the bacon and sauté on high heat for three minutes with a tablespoon of butter. Clean and quarter the mushrooms, and add them to the bacon in the pan.

Cook them for five to six additional minutes; strain through a colander or sieve.

Peel the onions. Cook in the pearl onions, with one cup of water, two ounces of butter, and one tablespoon of sugar. Strain on top of the mushrooms.

  1. Prepare the sauce: Prepare a white roux with the butter and flour. Melt the butter in a small saucepan. Add the flour. Whisk until homogenized. Cook on low heat for three minutes. Using a very fine sieve, strain onto the roux, about 1.5 liters of the cooking stock. Whisk and cook over medium heat until thickened. Remove from the heat and gradually pour this mixture into the boiling broth, stirring constantly. Add seasonings. Strain the sauce once more in a large, clean saucepan. Add the pieces of meat one by one, and immerse them in the sauce. Add the mushrooms, pearl onions, and bacon. Gently stir and serve hot with parsley on top.

NB: Veal Blanquette is served with rice/any Pasta and some steamed vegetables.

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