Old-style veal blanquette Ingredients: 4 cloves - 6 carrots - 70 g of - flour - 10 cl of - crème fraîche - 2 sprigs of - thyme - 1 leek - 2 yellow onions - 200 g of - pearl onions - 1 bay leaf - 2 pinches of - salt - 100 g of - butter - 2 turns of the pepper mill - 1 ½ kg of - veal shoulder - (or tendon, flank) 300 g of - mushrooms - 2 sprigs of - chervil - 2 stalks of - celery - 2 cloves of - garlic - 2 egg yolks - ½citron.
Utensils：
- 1 bowl - salad bowls 1 peeler - peeler 1 knife - knives 1 fork - 1 casserole dish - 1 lid - 1 saucepan - pots and pans 1 kitchen whisk - whisksBuy 1 wooden spoon - 1 ladle - 1 electric slow cooker - 1 pressure cooker - 1 cutting board - cutting boards 1 kitchen scale - scales
Total time: 2h10 Preparation: 30 min Rest:- Cooking: 1h40
Phase 1
Place the small onions to soak in a bowl of cold water. Cut the veal into large cubes. Peel the carrots and cut them into large sticks. Peel the yellow onions, prick them with the cloves. Wash and julienne the leek and celery, and place them in a bouquet garni with the thyme and bay leaf. Eplucher garlic cloves.
Phase 2
In a pressure cooker, place the meat, carrots, bouquet garni, chopped onions and garlic cloves. Cover with water, season and simmer for 1 hour.
Phase 3
Cut the mushrooms into strips.
Phase 4
Drain the mushrooms.
Phase 5
In a saucepan, boil 20 cl of water and the juice of half a lemon. Add salt and immerse the mushrooms in it for 3 minutes over high heat.
Phase 6
Drain and peel the small onions.
Phase 7
“Glaze” them in a saucepan with 30 g of butter and 1 glass of water. Add salt and cook for 25 minutes.
Phase 8
In a saucepan, melt the remaining butter and add the flour. Stir and let brown for a few minutes, whisking. Leave to cool.
Phase 9
When the meat has finished simmering, collect 1 liter of broth, filter it and pour it inin the saucepan containing the butter + flour roux while whisking. Bring everything to a boil and let heat for 5 minutes over low heat. Season.
Phase 10
Beat the egg yolks and add the cream. Add a ladle of broth, dilute and pour everything back into the saucepan.
Phase 11
Drain the meat, carrots, onions and mushrooms, cover them with the hot sauce. Drizzle with the juice of 1/2 lemon and serve.
Phase 12
You can also reserve everything in a saucepan and reheat over very low heat before serving.
Utensils：
- 1 bowl - salad bowls 1 peeler - peeler 1 knife - knives 1 fork - 1 casserole dish - 1 lid - 1 saucepan - pots and pans 1 kitchen whisk - whisksBuy 1 wooden spoon - 1 ladle - 1 electric slow cooker - 1 pressure cooker - 1 cutting board - cutting boards 1 kitchen scale - scales
Total time: 2h10 Preparation: 30 min Rest:- Cooking: 1h40
Phase 1
Place the small onions to soak in a bowl of cold water. Cut the veal into large cubes. Peel the carrots and cut them into large sticks. Peel the yellow onions, prick them with the cloves. Wash and julienne the leek and celery, and place them in a bouquet garni with the thyme and bay leaf. Eplucher garlic cloves.
Phase 2
In a pressure cooker, place the meat, carrots, bouquet garni, chopped onions and garlic cloves. Cover with water, season and simmer for 1 hour.
Phase 3
Cut the mushrooms into strips.
Phase 4
Drain the mushrooms.
Phase 5
In a saucepan, boil 20 cl of water and the juice of half a lemon. Add salt and immerse the mushrooms in it for 3 minutes over high heat.
Phase 6
Drain and peel the small onions.
Phase 7
“Glaze” them in a saucepan with 30 g of butter and 1 glass of water. Add salt and cook for 25 minutes.
Phase 8
In a saucepan, melt the remaining butter and add the flour. Stir and let brown for a few minutes, whisking. Leave to cool.
Phase 9
When the meat has finished simmering, collect 1 liter of broth, filter it and pour it inin the saucepan containing the butter + flour roux while whisking. Bring everything to a boil and let heat for 5 minutes over low heat. Season.
Phase 10
Beat the egg yolks and add the cream. Add a ladle of broth, dilute and pour everything back into the saucepan.
Phase 11
Drain the meat, carrots, onions and mushrooms, cover them with the hot sauce. Drizzle with the juice of 1/2 lemon and serve.
Phase 12
You can also reserve everything in a saucepan and reheat over very low heat before serving.