Veal blanquette

Blanque recipecanned veal

1. Cut the meat into large cubes, place them in a casserole dish, cover with cold water and bring to a boil.
   
   
2. Peel the carrots and cut them into rings. Peel the onions and cut them into quarters.
   
   
3. Add the carrots, onions, the bouquet garni, salt and pepper in the casserole. Cook in small broths for 1:30 to 2 a.m.
   
   
4. Clean the mushrooms by removing the earthy feet, rinse them and cut them into pieces. Add them to the casserole dish and continue cooking for about 20 minutes.
   
   
5. Remove the bouquet garni. Divide the meat and vegetables without delay in the terrines, then complete with the cooking broth up to 2 cm from the edge.
   
   
6. Close the terrines and immediately proceed to heat treatment for 2 hours at 100 ° C.

Preparation of the sauce when serving

1. Reheat the contents of the terrines in a casserole dish.

2. In a saucepan over low heat, melt the butter and add the flour, stirring until you get a blond color.

3. Pour 2 or 3 ladles of broth, then simmer for 10 minutes.

4. In a large bowl, beat the egg yolk, lemon juice and crème fraîche.

5. Pour the warm contents of the pan into the bowl, whisking continuously, then donate everything into the casserole dish. Mix and stop cooking without letting it boil.

For the record ... in history the veal blanquette comes from the remains of roast veal. The name of the veal blanquette comes from the color of the meat and its sauce which will become in the 18th century a real family culinary tradition. You should also know that the place of the recipe for the veal blanquette in the menu was fluctuating, starter or flat of resistance according to the eras and the garnishes. The veal blanquette has then become a whole dish which is now served in the best restaurants in Paris.