Blanquette de Veau (veal Ragout) Recipe

History has it that… The Blanquette de veau was made from the leftovers of a veal roast. The name “blanquette” comes from the pale colour of the veal and its sauce. This dish became a true culinary tradition in French families in the 18th century. Moreover, the blanquette de veau’s place in a menu changed over time; sometimes it was served as a starter or a main course, depending on the period of time and the side dishes. Eventually, the blanquette de veau became a dish of its own, served in the best restaurants of Paris.


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Preparation
time

2 h 10
Heat treatment time
2 hours


Blanquette de Veau (veal Ragout)

Ingredients list

  • 1 kg (2 ¼ lbs) boneless veal (stewing pieces)
  • 1 chicken stock cube
  • 1 beef stock cube
  • 2-3 carrots
  • 1 large onion
  • 1 small can of mushrooms
  • 1 small pot of crème fraiche (thick dairy cream)
  • Lemon juice
  • 1 egg yolk
  • Flour

Number of servings

n/a

Jar suggestion

Le Parfait Familia Wiss Terrines

Le Parfait Familia Wiss 750

All products


Preparation

  1. Sterilise your jars by washing them in hot, soapy water and letting them air dry.
  2. Cut the veal into large cubes and place them in a pot. Cover with cold water, add the stock cubes and bring to a boil.
  3. Peel and slice the carrots, peel and quarter the onions. Put the carrots and onions, as well as the bouquet garni, into the pot. Season with salt and pepper. Cook on a low boil for 1 ½ to 2 hours.
  4. Cut the stems off the mushrooms. Rinse them and cut them into pieces. Add them to the pot and continue to cook for around 20 minutes.
  5. Remove the herb bunch. Immediately apportion the meat and vegetables into the terrines, then add the broth up to 2cm below the edge. Close and proceed immediately with the heat treatment, 2 hours at 100°C (212°F).
  6. When you are ready to serve the veal ragout, heat the contents of the terrine in a pot. Prepare the sauce by mixing butter and flour in a pan on low heat until it reaches a golden colour. Add 2-3 ladlefuls of broth. Let stew for 10 minutes. In a large bowl, beat the egg yolk, lemon juice, and crème fraîche. Pour in the butter and flour mixture while beating continually. Pour the entire mixture into the pot with the ragout, mix, and remove from heat.

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