Blanquette de Veau Time: 2 3/4 hours
1 lb veal, suitable for braising shoulder
1 onion
2 whole cloves
1 bouquet garni you can buy them pre-made
1 - 2 carrots
6 shallots
4 oz mushrooms
1 cup dry white wine
1 cup chicken stock plus water enough to cover meat in pan
1/4 cup chicken stock
2 tbs butter
1 tsp lemon juice
1 tbs cornstarch dissolved in
1 tbs chicken stock
pinch of nutmeg
1/2 cup creme fraiche, sour cream or plain yogurt
Cut meat into large chunks, 1 1/5 " (3.75 cm). Cut the onion in half and stud with cloves. Peel the carrots and cut in half the short way, then in half the long way. Place meat, onion, carrots and bouquet garni in heavy saucepan or casserole. Pour the white wine over and enough of the chicken stock to cover, add water if needed. Bring to a boil over medium heat, cover, reduce heat and simmer, very gently, for 2 1/2 hours. 30 - 45 minutes before veal is done start the vegetables: Peel the shallots. Brush the mushrooms, remove stems. Heat 1 tbs of the butter and the lemon juice in a medium nonstick skillet. Add mushrooms and sauté until golden. Remove and set aside. Add remaining 1 tbs butter and whole shallots. Sauté until shallots start to brown. Add 1/4 cup chicken stock, reduce heat and cover. Simmer for 20 minutes or until tender. Remove cover and cook off most of the liquid. Add mushrooms to pan, cover and turn off heat. Remove veal and carrots from pot, place in flattish bowl or on a platter, cover and keep warm. Strain cooking liquid, put it back into the pan and bring to a boil over medium-high heat. Reduce to 1 cup (or so) While reducing, arrange shallots and mushrooms around veal and carrots. Turn heat under sauce to medium-low. Dissolve cornstarch in stock and thicken sauce. Remove from heat, add creme fraiche and nutmeg, stirring well. Pour some sauce over meat and vegetables and pass the rest.
Cooking for Two? Or more?
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