Veal Blanquette served over pasta

Grain Fed veal, Milk Fed Veal
Stewing Veal
15 min Preparation
1h30-2h Cooking
4 Portions

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.



  • 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


  • ½ cup 35% cream
  • egg yolk
  • one tablespoon lemon juice
  • sea salt
  • freshly ground pepper


  1. In a large stewing pot, brown the meat in the butter until the pieces are slightly browned.
  2. Sprinkle meat with 2 tablespoons of flour. Mix well.
  3. Add chicken stock to cover meat.
  4. Slice the carrots, chop the onion and thinly slice the mushrooms, then add to the meat.
  5. Cover and simmer over very low heat for approx. 1h30 to 2h00, stirring as necessary, adding water from time to time as required.
  6. In a bowl, mix the crème fraîche, egg yolk and lemon juice.
  7. Add egg mixture at the last minute to the pot, mixing well. Season generously with salt and pepper and serve immediately.
  8. During the cooking time, prepare your pasta.

Side dishes

Serve with pasta, rice or potatoes.

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