Photograph of the finished Blanquette de veau

France · Bê hầm sốt kem trắng

Blanquette de veau

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Veal Veal 1.6 lb
  • Photograph of Carrot Carrot 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Leek Leek 5.6 oz
  • Photograph of Mushrooms Mushrooms 7.1 oz
  • Photograph of Fresh cream Fresh cream ⅔ cup
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Flour Flour 1.7 oz
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Bay leaf Bay leaf 2 leaves
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Put the veal in a pot of cold water, bring to a boil, then skim off the foam to make the broth clear.
  2. 2 Add the carrots, onions, leeks, and bay leaves, and simmer for 90 minutes.
  3. 3 Sauté the mushrooms with butter for 5 minutes, then set aside.
  4. 4 Make a roux with butter and flour, then add the broth and stir until the sauce thickens.
  5. 5 Beat the egg yolks with the fresh cream, gradually adding them to the sauce, making sure not to let it boil.
  6. 6 Add the meat and mushrooms to the sauce, season with salt, and serve with rice or bread.

With an appliance

  • Oven 2 hr 30 min

    Replace step 2: cover the cast iron pot and simmer the veal and vegetables on the middle rack of the oven at 160 degrees for 75 minutes; steps 4–5 are still done on the stovetop and do not boil after adding the egg yolks and cream.

Start cooking