Blanquette de Veau (old-fashioned veal stew)
Like many old dishes, the exact origins of blanquette de veau are not known though many speculate its birth occurred near Lyon. Blanquette is more a preparation technique rather than a specific dish. The name implies the dish will be white-colored. In Robert Courtine’s book ‘The Hundred Glories of French Cooking’ he states: “ In the kitchen, when we say ‘a blanc’ we mean a clear veal or poultry broth, or a court bouillon whitened with flour, and the blanquette is a white dish in both these senses.” A blanquette therefore can be made with chicken, rabbit, lamb, or even seafood. So feel free to substitute whatever you like.
Blanquette de Veau (Old Fashioned Veal Stew)
Prep Time 10 minutes
Cook Time 2 hours
Servings 4 -6
2 pounds of veal - the best cuts are breast, neck, shoulder, rib roast. Cut into 2-inch chunks
2 quarts of water
1 tablespoon of salt
1 rib of celery
1 bay leaf
1 sprig of thyme
1 onion studded with 1 clove
3 carrots peeled and sliced diagonally
12 baby onions
6 tablespoons unsalted butter, divided
12 small white mushrooms
1/2 a lemon juiced
3 tablespoons all-purpose flour
1/4 teaspoon grated nutmeg
2 large egg yolks
1/2 cup heavy cream
1 tablespoon chopped parsley
In a large Dutch oven over medium heat high heat, heat the veal, water, and salt to boil then reduce to a simmer and let cook for 30 minutes. You will notice that a lot of scum will float to the surface. Use a spoon or a ladle to skim it off and throw it away. Cut the celery in half and sandwich your bay leaf and thyme in between. Tie with a piece of kitchen twine or string. Add the celery along with the studded onion and carrots. Let the veal slowly cook until the meat is insanely tender, about 1 hour.
While the veal is cooking, boil the small onions in boiling water for 2 minutes, or until the skins just pop off with the slightest pressure. Drain and remove the skins. Cook the little onions in a tablespoon of butter mixed with 2 ounces of your veal broth. Let cook for 5 minutes, or until the onions are tender. Let them sit until you are ready to finish the dish.
Trim the ends off of your cleaned mushrooms. Melt 1 tablespoon of butter in a small skillet. Add the mushrooms and cook gently being careful not to color them at all. Add the lemon juice and a ladle full of veal broth and let the mushrooms cook for 5 minutes, or until soft. Let them sit until you are ready to finish the dish.
When the veal is tender strain the meat, keeping both the meat and the broth. Discard the celery and the onion. I usually keep the carrots. Melt the remaining 3 tablespoons of butter in your Dutch oven over low heat. As soon as it is melted and the flour and let cook very gently for 5 minutes. You do not want any color at all. Slowly add your veal broth to the flour mixture, whisking constantly to prevent any lumps. Add the nutmeg and taste. Season with salt and pepper. Bring to a boil then return the meat and carrots to the dish along with your small onions and mushrooms. Whisk together the eggs and cream then pour into the stew. Immediately turn off the heat. The eggs will thicken the broth slightly. The final consistency should be that of a light stew, not overly thick. Sprinkle parsley over and serve immediately.
I tend to serve directly from the pot with rice, boiled potatoes, or even buttered noodles.
Notes:
No browning of your meat or fish - The most important factor is to keep this cream-colored stew. If you decide to make it with fish make sure to choose a firm fish like monkfish. Also, bear in mind that monkfish (or even chicken or rabbit) will take much less time to become tender.
