Veal Stew (Blanquette de Veau)

A staple of French cooking. Although you may not know that Blanquette can also be made using any white meat. Why not get creative?

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the onion and stud with cloves.

Step 2

Cut the meat into cubes.

Step 3

Peel the carrot.

Step 4

Wash the celery, carrot and leek.

Step 5

Place the meat in a casserole dish, add the vegetables, thyme, bay leaf onion and wine, and cover with water .

Step 6

Season with salt and pepper.

Step 7

Bring to the boil for 5 minutes, removing any foam

Step 8

Lower the heat and cook for 2 hours.

Step 9

Top and tail the white onions, rinse and dry.

Step 10

Remove the earthy end of the mushrooms, wash and dry.

Step 11

Cut into quarters and drizzle with lemon juice.

Step 12

Melt 20g/1/2 tbsp.

Step 13

butter in a saucepan, add the onions and 5 cl/'/s cup water, cook for 20 minutes until tender.

Step 14

Melt the remaining butter and sweat the mushrooms until all the liquid is absorbed.

Step 15

Stir the onions and mushrooms and keep warm.

Step 16

When the meat is cooked, remove from the casserole dish, add the onions and mushrooms, stir and keep warm.

Step 17

Strain the cooking stock through a fine sieve.

Step 18

Place the stock over a high heat and reduce until there is 20 cl/% cup left.

Step 19

Stir in the cream, bring to the boil for 1 minute and then turn off the heat.

Step 20

Take 1 ladle of stock and whisk it with the egg yolks.

Step 21

Pour this mixture into the saucepan and thicken over a very low heat, whisking constantly for 15 seconds until the sauce is creamy.

Step 22

Add the nutmeg and the juice of % lemon and stir .

Step 23

Adjust seasoning if necessary .

Step 24

Pour the sauce over the meat, mix well and serve hot.