Blanquette of veal

Slow cooked and creamy, try Justine Schofield's traditional French stew for a hearty dinner
By Justine Schofield
Blanquette of veal
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


For the broth

  • 1 kg shoulder of veal, bone removed and cut into large cubes
  • 1 onion
  • 2 cloves
  • 2 celery, cut into 3
  • 1 small leek, cleaned and tied
  • 2 bay leaves

For the sauce

  • 1 tbsp unsalted butter
  • 2 tbsp flour
  • 250 ml broth
  • 2 egg yolks
  • 1 tbsp cream
  • 1 tsp lemon juice

For the rice

  • 1 tbsp oil
  • ½ onions, finely sliced
  • 800 g rice, washed
  • 1 garlic clove
  • 1 thyme
  • broth, enough to cover rice


1. Place the veal in a large pot and cover with cold water. Bring to the boil slowly, skimming off all the scum with a ladle. Pierce the onion with the cloves and add it to the pot along with the celery, carrots, leek and bay leaves. Lower the heat and cook very gently for about 1 ½ hours.

2. 20 minutes before the veal is cooked start the rice. Pre heat the oven to 170C/150 fan/gas 3. In a cast iron pot gently fry off ½ an onion until soft. Add the rice, whole garlic, thyme, salt and a couple of ladles of the broth from the pot. Stir, place the lid on and bake in the oven for 20 minutes or until the rice is cooked.

3. Once the veal is cooked (the meat should be soft and tender), take the veal and vegetables out of the broth and place on a warm dish covered with foil.

4. In a small saucepan, melt the butter. Add the flour stirring so as to prevent colouring then add the broth, one spoonful at a time until smooth and thick. Now add the egg yolks, lemon juice and a touch of cream.

5. Season to taste. Pour the sauce over the meat and vegetables and serve with the rice in the middle of the table.

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