Express veal blanquette in a pressure cooker Ingredients: 3 carrots - 50 g of - flour - 1 leek - 1 onion - studded with a clove salt - 50 g of - butter - pepper - 1 kg of - veal shoulder - 1 veal tail (optional) 3 egg yolks - 10 cl of - heavy cream - 1 bouquet garni.
Utensils：
- 1 casserole dish- 1 skimmer- 1 saucepan- pots and pans 1 lid- 1 knife- kitchen knives 1 kitchen whisk- whisksBuy 1 wooden spoon- 1 electric slow cooker- 1 kitchen scale- scales 1 dish-
Total time: 50 minsPreparation: 10 min Rest:- Cooking: 40 min
Phase 1
Cut the meat into medium-sized pieces. Place it in the pressure cooker and cover with cold water. Bring to the boil and skim. Add the carrots, the onion studded with a clove, the leek, the bouquet garni, salt and pepper.
Phase 2
Cook for 30 minutes under pressure.
Phase 3
Meanwhile, prepare a white roux with the butter and flour (stir well with a whisk to avoid browning!)
Phase 4
Remove the meat after cooking. Moisten the roux with the cooking juices. Stir well with a whisk until you obtain a smooth, moderately thick sauce (about 10 minutes).
Phase 5
Incorporate the beaten egg yolks with the cream and check the seasoning. Return the pieces of meat to the sauce without boiling and leave to simmer for a few minutes before serving in a hot dish.
Phase 6
Serve hot, accompanied by rice.
Utensils：
- 1 casserole dish- 1 skimmer- 1 saucepan- pots and pans 1 lid- 1 knife- kitchen knives 1 kitchen whisk- whisksBuy 1 wooden spoon- 1 electric slow cooker- 1 kitchen scale- scales 1 dish-
Total time: 50 minsPreparation: 10 min Rest:- Cooking: 40 min
Phase 1
Cut the meat into medium-sized pieces. Place it in the pressure cooker and cover with cold water. Bring to the boil and skim. Add the carrots, the onion studded with a clove, the leek, the bouquet garni, salt and pepper.
Phase 2
Cook for 30 minutes under pressure.
Phase 3
Meanwhile, prepare a white roux with the butter and flour (stir well with a whisk to avoid browning!)
Phase 4
Remove the meat after cooking. Moisten the roux with the cooking juices. Stir well with a whisk until you obtain a smooth, moderately thick sauce (about 10 minutes).
Phase 5
Incorporate the beaten egg yolks with the cream and check the seasoning. Return the pieces of meat to the sauce without boiling and leave to simmer for a few minutes before serving in a hot dish.
Phase 6
Serve hot, accompanied by rice.