Blanquette de Veau

Blanquette de Veau
Photo by James Carrier

Ingredients

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

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 leek
    • 1 medium celery rib
    • 1 tablespoon(s) all-purpose flour
    • 0.5 teaspoon(s) coriander seeds
    • 1 bay leaf
    • 1 tablespoon(s) fresh lemon juice
    • +29 other ingredients
  • Blanquette de Veau
    • 2 14 1/2-ounce cans low-salt chicken broth
    • 1 cup dry white wine
    • 3 tablespoons butter
    • 1 large onion
    • 1 10-ounce package frozen petite peas
    • +5 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network