Veal Blanquette
Difficulty level :
Cooking Time : 10 min ; Cooking time : 2hrs ; Heating time: 1hr 30 minutes
Jar :
Le Parfait Familia Wiss 750 or Le Parfait Super 750
Ingredients :
- 1,2kg veal
- 2 onions
- 3 carrots
- 100g white button mushrooms
- thyme and laurel
- salt and pepper
- 10cl cream
- 2 tablespoons flour
- 30g butter
- 1 egg yolk
- 1 lemon
Procedure :
1. Cut veal into large cubes. Place them in a stew pan and cover with cold water. Bring to the boil.
2. Peel and cut carrots into rounds, peel and cut onions into quarters. Pour the vegetables, thyme and laurel, in the pan with the meat. Add salt and pepper. Simmer for 1 ½ to 2hours.
3. Wipe the mushrooms and remove the stalks. Rinse and cut them into pieces. Add them to the contents of the stew pan and cook for a further 20 minutes.
4. Remove the thyme and laurel. Put your preparation in jars and add broth to within 2 cm of the rim. Close and heat for 1 ½ hours in a pressure-cooker.
Before eating :
Heat the stew in a pan.
Prepare the sauce: blend butter and flour in a sauce pan, cook over a low heat until get a fair tint.
Add 2 to 3 ladles of broth. Simmer for 10 minutes.
Whisk together one egg yolk, lemon juice and cream in a large bowl.
Add to the meat mixture in its saucepan, mix together and serve.