Blanquette de Veau

Blanquette de Veau
Photo by James Carrier

Ingredients

  • 3 or 4 whole cloves
  • 3 pounds boned veal shoulder, cut into 1- to 2-inch chunks
  • Salt
  • ½ cup whipping cream
  • 2 cups fat-skimmed chicken broth
  • 1 pound mushrooms (about 1-in.-wide caps)
  • 2 tablespoons cornstarch
  • + 8 more ingredients
    • 1 package (10 oz.) frozen cooked small onions (about 1 in. wide)
    • ½ cup chopped parsley
    • ½ teaspoon white or black peppercorns
    • 2 carrots (3 to 4 oz. each), peeled and cut into 1/4-inch dice
    • 2 dried bay leaves (3 to 4 in. long)
    • 1 tablespoon lemon juice
    • 2 tablespoons butter or margarine
    • ½ teaspoon grated lemon peel

1. Rinse meat and place in a 5- to 6-quart pan. Add broth, carrots, cloves, bay leaves, and peppercorns. Bring to a boil over high heat, cover, and simmer gently until meat is very tender when pierced, 1 to 1 1/4 hours.

2. Meanwhile, rinse mushrooms; trim off and discard di...

View full recipe at My Recipes

Comments

Variations on Blanquette de Veau

  • Blanquette de Veau
    • 1 tablespoon(s) all-purpose flour
    • 1 tablespoon(s) unsalted butter
    • 3 parsley stems plus 2 tablespoons chopped parsley
    • +32 other ingredients
  • Blanquette de Veau
    • 2 1/2 pounds boneless veal stew meat
    • 1/4 teaspoon dried thyme
    • 3/4 cup whipping cream
    • Steamed rice
    • 1 large onion
    • 3 medium carrots
    • +4 other ingredients


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