This timeless veal stew is a harmonious blend of delicate herbs, aromatic vegetables, and a touch of cream, creating a culinary masterpiece that delights the senses with every bite.
Veal Blanquette served over pasta
Grain Fed veal, Milk Fed Veal
Stewing Veal
15 min
Preparation
1h30-2h
Cooking
4
Portions
Ingredients
Ingrédients
- 1 package of Fontaine Family veal cubes (450 g - 500 g)
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 2 medium carrots, sliced into rounds
- 1 onion, finely chopped
- 1 bushel button mushrooms, sliced
Sauce
- ½ cup 35% cream
- egg yolk
- one tablespoon lemon juice
- sea salt
- freshly ground pepper
Preparation
- In a large stewing pot, brown the meat in the butter until the pieces are slightly browned.
- Sprinkle meat with 2 tablespoons of flour. Mix well.
- Add chicken stock to cover meat.
- Slice the carrots, chop the onion and thinly slice the mushrooms, then add to the meat.
- Cover and simmer over very low heat for approx. 1h30 to 2h00, stirring as necessary, adding water from time to time as required.
- In a bowl, mix the crème fraîche, egg yolk and lemon juice.
- Add egg mixture at the last minute to the pot, mixing well. Season generously with salt and pepper and serve immediately.
- During the cooking time, prepare your pasta.
Side dishes
Serve with pasta, rice or potatoes.