- Serves: 4
- Cook Time:
- Prep Time: 35 minutes
- Effort: easy
For the veal
- 800 g tendron or flank or shoulder of veal, cut into 3cm cubes
- 1 litres chicken stock or water
- 3 medium carrots, peeled, cut in half or quartered if too big
- 1 large onion, peeled and pierced with 4 cloves
- 1 bouquet garni
- 24 small white onions, peeled and washed
- 300 g small button mushrooms, peeled and wiped or washed
For the sauce
- 250 ml double cream
- 4 egg yolks
- The juice of half a lemons
For the croûtons
- 80 x 1 cm slices of bread, cut diagonally from a baguette
- 80 g clarified butter
- Flat parsley, for garnish
Tips and Suggestions
The best cut of veal to use for this dish is the tendron from the breast. This is available at all French butchers, but there is no exact English equivalent.
1. For the veal: put the veal in a casserole, add enough chicken stock or water to cover the meat and season with a little salt. Bring to the boil over medium heat, then lower the temperature, so that the liquid no longer boils, and skim the surface. Cook gently for 10 minutes, then add the carrots, large onion and bouquet garni and simmer for 20 minutes.
2. Add the small onions, simmer for 60 minutes, then add the mushrooms and simmer again for 20 minutes. With a slotted spoon, carefully transfer the veal, small onions, mushrooms and carrots to a bowl, cover with a damp cloth and keep warm.
3. For the sauce: remove the onion pierced with cloves and the bouquet garni. Pass the cooking broth through a conical sieve into a saucepan, set over a high heat and reduce the liquid by half.
4. Put the cream, egg yolks and lemon juice in a bowl, beat lightly with a wire whisk, then pour on the cooking liquid, whisking all the time. Season with salt and pepper. Pour the sauce into a saucepan and cook gently for 30-45 seconds, stirring with a wooden spatula, as though you were making a custard. On no account let the sauce boil.
5. Take the pan off the heat and immediately stir in the veal and the vegetables. Keep hot.
6. For the croûtons: in a frying pan set over a high heat, fry the bread in the clarified butter until golden on both sides. Drain on kitchen paper.
7. To serve: pour the blanquette into a soup tureen or directly on to a plate and arrange the croûtons on top with a few leaves of flat leaf parsley.
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