VEAL BLANQUETTE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the meat, onions, carrots, lemon juice and bouquet garni and seasonings into a large saucepan with enough water to cover.
- Cover and gently simmer for about 1 hour, until the meat is tender.
- Strain off the cooking liquid, reserving 568 ml and keep the meat and vegetables warm.
- Melt the butter in a pan, stir in the flour and cook gently for 1 minute. Remove from the heat and gradually stir in the reserved liquid.
- Return to the heat, slowly bring to the boil and continue cooking, stirring, until the sauce thickens.
- Adjust the seasoning, remove from the heat and when slightly cooled stir in the egg yolk and cream.
- Add the meat and vegetables and reheat without boiling for 5 minutes.
- Serve garnished with the bacon rolls and parsley.
INGREDIENTS
- 700 grams pie veal, trimmed and cubed
- 2 medium onions, skinned and chopped
- 2 medium carrots, chopped
- Squeeze of lemon juice
- Bouquet garni
- Salt and pepper
- 25 grams butter
- 45 ml plain flour
- 1 egg yolk
- 50 ml fresh single cream
- 6 streaky bacon rashers, rinded, rolled and grilled
- Chopped fresh parsley, to garnish
5 comments for “Veal Blanquette”
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Posted Tuesday, February 7, 2023 at 8:11:58 PM