Veal blanquette

White recipecanned veal head

1. Cut the meat into large cubes, place them in a casserole dish, cover with cold water and bring to the boil.
   
   
2. Peel the carrots and cut them into slices. Peel the onions and cut them into quarters.
   
   
3. Add the carrots, onions, bouquet garni, salt and pepper to the casserole dish. Cook at a low simmer for 1h30 to 2h.
   
   
4. Clean the mushrooms by removing the earthy stems, rinse them and cut them into pieces. Add them to the casserole and continue cooking for about 20 minutes.
   
   
5. Remove the bouquet garni. Immediately distribute the meat and vegetables in the terrines, then top up with the cooking stock to within 2 cm of the edge.
   
   
6. Close the terrines and immediately proceed to the heat treatment for 2 hours at 100°C.

Preparing 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 it turns golden brown.

3. Pour in 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 hot contents of the saucepan into the bowl, whisking continuously, then pour everything back into the casserole dish. Mix and stop cooking without letting it boil.

For the record… In history, Blanquette de Veau comes from leftover roast veal. The name Blanquette de Veau comes from the color of the meat and its sauce which became a true family culinary tradition in the 18th century. You should also know that the place of the Blanquette de Veau recipe on the menu fluctuated, starter or main course depending on the time and the garnishes. Blanquette de Veau then became a dish in its own right which is now served in the best restaurants in Paris.