#Slide1 #Slide2 #Slide3 #Slide4 #Slide5
20 December 2012,23:42 by

Posted in

Rate this Article:

 Print Hits: 1,539


Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Put the meat, onions, carrots, lemon juice and bouquet garni and seasonings into a large saucepan with enough water to cover.
  • Cover and gently simmer for about 1 hour, until the meat is tender.
  • Strain off the cooking liquid, reserving 568 ml and keep the meat and vegetables warm.
  • Melt the butter in a pan, stir in the flour and cook gently for 1 minute. Remove from the heat and gradually stir in the reserved liquid.
  • Return to the heat, slowly bring to the boil and continue cooking, stirring, until the sauce thickens.
  • Adjust the seasoning, remove from the heat and when slightly cooled stir in the egg yolk and cream.
  • Add the meat and vegetables and reheat without boiling for 5 minutes.
  • Serve garnished with the bacon rolls and parsley.


  • 700 grams pie veal, trimmed and cubed
  • 2 medium onions, skinned and chopped
  • 2 medium carrots, chopped
  • Squeeze of lemon juice
  • Bouquet garni
  • Salt and pepper
  • 25 grams butter
  • 45 ml plain flour
  • 1 egg yolk
  • 50 ml fresh single cream
  • 6 streaky bacon rashers, rinded, rolled and grilled
  • Chopped fresh parsley, to garnish

3 comments for “Veal Blanquette”

 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA