Slowly simmered in a casserole, with carrots and mushrooms, with or without cream, the veal blanquette is a real treat. This grandmother's dish, to share with the family, is not very difficult to make, just let time do its job...
Several pieces of meat for this recipe, fatty pieces for the softness and drier pieces: veal tendon, flank, breast, but also shoulder or neck of veal...
To renew the recipe, and give it a little facelift, I followed the suggestion of one of my subscribers who told me to add a little bit of vanilla.
For a first, I didn't dare to put a lot of vanilla, so we barely felt the slightly sweet taste. So I'll start again with a whole pod, and it's this version that I'm giving you today.
1 - Ingredients for 4 persons
800 grams of mixed veal quasi and tendron
1 onion
1 white leek
2 large carrots
1 stalk of celery
150 grams button mushrooms (fresh or canned)
1 pretty well-filled vanilla pod
100 grams butter
2 egg yolks
lemon juice
20 cl liquid cream (optional)
1 bouquet garni
cloves
50 grams flour
salt and pepper
2 - Préparation :
Wash and peel the vegetables. In a casserole, melt a knob of butter (50 g), then brown the meat on all sides to sear it.
Cut the carrots into pieces and put them with the meat. In the pot, add the white leek cut into whistles, the bouquet garni, the carrots, the celery stalk, the onion studded with cloves then cover with water. Add the vanilla pod split in half and scraped. Add salt and pepper.
Simmer until the meat is tender, about 2 hours.
Drain the meat and keep warm.
Clean the mushrooms: peel them, cut the larger ones into 2 or 4. Brown them in a pan. Book.
Prepare a roux: melt the remaining butter, add the flour, mix. Leave to cook for 1 minute, then add the stew broth ladle by ladle. Thicken while stirring with the whisk.
In a bowl, mix the egg yolks with the lemon juice and the cream. Pour into the sauce. Add the mushrooms. Adjust the seasoning if necessary.
Gather the meat and the sauce in a deep dish, serve hot with white rice.
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