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Menu Plan for Winter I: Week 7, Day 2

Blanquette de Veau

Cooking time:  2 hours with break for menu       Cooking schedule: see below for instructions

       This braised veal dish is classic French cooking, but very easy. Substitute pork if you prefer. You could do this in a slow-cooker; but if you do, add the carrots half way through.

Blanquette de Veau Veal in White Wine Sauce

Total time: 2 hours  
   Braised veal and vegetables, finished with a white wine sauce is a classic French dish, easy to make, delicious, and impressive to serve.  It can easily be expanded for a dinner party.

Veal in White Wine Sauce Ingredients:

 Instructions:

Cooking Schedule: 2 hours with break
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot or Dutch oven with lid, medium skillet,
strainer, pot and colander for gnocchi

Cut veal
Peel, cut carrot
Peel onion, cut in half, stud with cloves
Put veal, carrot, onion, herbs in pot
Pour wine, stock over, bring to a boil
Cover, reduce heat, braise
      Take an hour break
Clean, trim mushrooms, slice big ones
Sauté mushrooms
Peel shallots
Remove mushrooms

Sauté shallots
Dissolve cornstarch in water
Add stock to shallots, cover and simmer
Put water on medium heat for gnocchi
    20 minute break
Uncover shallots, cook off liquid
Increase heat to high under water for gnocchi
Add mushrooms to shallots, turn off heat, cover
Remove veal, carrots, add to shallots to keep warm
Strain cooking stock, return to high heat, reduce
Start to cook gnocchi
Thicken sauce
Strain gnocchi, arrange on platter
Add veal, carrots, mushrooms, shallots to gnocchi
Add yogurt, nutmeg to sauce, stir to combine
Pour sauce over veal and vegetables and serve