Chez la Vieille Blanquette de Veau

By ltrodrigu

Ingredients

• For the Veal:
• 3 springs flat-leaf parsley
• 3 sprigs thyme
• 2 fresh bay leaves
• 2 1/4 pounds veal shoulder cut in 1 1/2 inch cubes
• 2 white onions stuck with 5 whole cloves each
• 2 carrots, peeled and chopped into 1-inch pieces
• 1 stalk of celery, chopped into 1-inch pieces
• 1 leek, cut into 1/2-inch rounds
• Coarse sea salt
• For the Garnish:
• 6 tablespoons butter
• 2/3 pound pearl onions, peeled
• Salt
• Sugar
• 2/3 pound small button mushrooms, trimmed
• Juice of a half lemon
• For the Velouté
• 2 egg yolks
• 1 1/3 cups heavy cream
• 6 tablespoons butter
• 2 1/2 ounces rice flour
• Salt
• Freshly ground white pepper
• Granulated sugar
• Freshly grated nutmeg

Details

Servings 4

Preparation

Step 1

Make Bouquet Garni:
Bundle parsley, thyme and bay leaves, and secure with kitchen twine. Set aside

Prepare Veal:
In a stock pot, cover meat with water and bring to a simmer over medium heat. Blanch 2 minutes, drain and discard water. Return meat to pot and cover completely with water, bring to a simmer, add vegetables and bouquet garni, and simmer over medium-low heat until veal is tender, 1¼ hours. Use a slotted spoon to remove veal and carrots, and set aside. Discard remaining vegetables. Continue simmering cooking liquid until reduced to a rich stock, 10 minutes. Season with salt to taste.

Make Garnish:
In a saucepan, melt 3 tablespoons butter. Add pearl onions and a pinch each of salt and sugar. Add water until onions are just covered. Cook over medium heat until onions are tender but still firm, 30 minutes. In a bowl, toss mushrooms with lemon juice. In a sauté pan, melt remaining butter. Add mushrooms and cook over medium heat until tender, 10 minutes.

Make Velouté:
Whisk together yolks and cream. In a casserole over medium heat, melt butter. Whisk in flour. Cook, whisking, to make a light roux, 1 minute. Whisk in 4 cups reserved stock and a pinch each of salt, white pepper, sugar and nutmeg, and cook over medium-low heat 5 minutes. Add veal, mushrooms, pearl onions and reserved carrots. Stir in cream-yolk mixture. Simmer 1 minute, taking care not to break sauce. Serve with white rice, if you like.