BLANQUETTE DE VEAU A l'ANCIENNE, one of the 5 most favorite dish of French people, by Chef Gerard

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut baby veal into pieces of 40 to 50 g.

Boil 2 liters of filtered water in a large pot and add the diced meat to blanch for 2 minutes.

Scoop out the coagulated blood floating on the surface and discard the water.

Cool down the meat with cold water and rinse well to remove impurities.

Prepare aromatic vegetables by peeling and cutting the carrots, celery, and leeks.

Stud the onion with a clove and prepare a bouquet garni with parsley, bay leaf, and thyme.

In a large pot, add the blanched meat and cover with 2 liters of filtered water.

Add the vegetables, bouquet garni, garlic, and 2 tablespoons of cooking salt.

Cover with a lid, bring to a boil, and simmer for 45 minutes.

Prepare the mushrooms by removing the stems, cutting the caps into quarters, and washing them.

In a small pan, add the mushrooms with a small glass of water and half the juice of a lemon, then add butter and a pinch of salt, cooking covered for about 8 minutes.

Clean the small onions by boiling them for 3 minutes and then cooling them in ice water for easy peeling.

In a saucepan, add the peeled small onions, a glass of water, butter, and a pinch of salt, cooking slowly for 10 minutes with a paper lid.

After 45 minutes, separate the meat from the clear veal stock and discard the vegetables.

Filter the veal stock with a cloth to obtain 1.7 liters, using only 1.5 liters for the recipe.

Make a white roux by melting 70 g of butter and adding 70 g of white flour, mixing well.

Carefully add the veal stock in small quantities and adjust seasoning with salt, white pepper, and nutmeg, returning to medium heat to thicken.

In a medium glass bowl, mix 2 egg yolks and 100 ml of fresh cream.

Slowly add the boiling velouté sauce to the cream mixture while whisking constantly out of heat.

Filter the velouté to obtain a silky texture and return to medium heat to warm up the veal in the velouté, adding the mushrooms and onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens