Blanquette De Veau Recipe
Delight in the timeless elegance of French cuisine with this Blanquette de Veau, a classic dish that showcases tender veal simmered to perfection i...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Colander
- Fine-mesh sieve
- Skillet
- Saucepan
- Whisk
- Ladle
- Wooden spoon
- Mixing bowl
- Plate
- Serving platter
Ingredients
- 1000 grams Veal shoulder or breast, cut into large cubes
- 2 Carrot, peeled and sliced
- 1 Onion, peeled and quartered
- 1 Celery stalk, chopped
- 2 Garlic cloves, peeled
- 1 Bouquet garni (parsley, thyme, and bay leaf tied together)
- 1500 milliliters Chicken or veal stock
- 250 grams White mushrooms, quartered
- 60 grams Butter
- 40 grams All-purpose flour
- 200 milliliters Heavy cream
- 1 Egg yolk
- 1 tablespoon Lemon juice
- 1 taste Salt
- 1 taste Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
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