Veal Blanquette is a classic of French cuisine. This dish calls for slow cooking of the veal shoulder or breast with baby onions, herbs and lemon juice, all enriched with a creamy sauce made with cream and egg yolks.
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Cut the meat into cubes and sauté it in the butter together with the baby onions
Dust with flour and add enough water to cover the preparation
Add the chopped herbs and season with salt and pepper
Simmer over low heat for about 90 minutes
Place the meat and the baby onions in a serving dish and keep warm
Beat the egg yolks with the cream
Thin with the lemon juice and pour them into the meat cooking juices
Bring the sauce to a boil and stir it vigorously until it is thick and creamy
Pass it through a fine sieve and pour it over the veal blanquette
Serve immediately, accompanied by steamed potatoes and carrots
Garnish with watercress leaves
Casserole
Pan
Whisk
Store in the refrigerator for up to 3 days.
This recipe is typical of French cuisine.
Francia
| Energy (kcal) | 113.05 |
| Carbohydrates (g) | 2.17 |
| of which Sugars (g) | 1.55 |
| Fat (g) | 4.44 |
| of which Saturates (g) | 2.49 |
| Protein (g) | 15.88 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.09 |
