Veal Blanquette

Grain Fed veal, Milk Fed Veal
Stewing Veal
30min Preparation
1H30 Cooking
6 Portions


  • 1.3 kg (3 lb) veal cubes Family Fontaine
  • Water as needed
  • 2.5 L (10 cups) veal or chicken broth
  • 500 mL (2 cups) chopped vegetables (carrots, celery, fresh green peas)
  • 2 cloves garlic, peeled
  • Sea salt and black pepper to taste

Sauce Béchamel

  • 1 L (4 cups) milk
  • 284 g (1 bag) pearl onions
  • 225 g (½ lb) mushrooms, sliced
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 115 g ( ½ cup) butter
  • 90 g (¼ cup) flour
  • Sea salt and black pepper to taste


  1. Place the meat in a large saucepan. Cover with cold water. Bring to a boil and blanch for 3 to 4 minutes. Rinse under cold water. Drain.
  2. Return the meat to the pan. Add the carrots, celery, peas, garlic and broth. Season lightly with salt and pepper. Bring to a boil and skim if necessary. Cover and simmer for 1 hour over low heat.
  3. In a saucepan, lightly sauté the onions in the butter. Cook the mushrooms in the butter and allow the water to evaporate. (Note: To peel pearl onions easily, blanch them in boiling water for 2-3 minutes. Rinse them under cold water and peel them).
  4. For the sauce, simmer the milk, pearl onions, mushrooms, bouquet garni, salt and pepper in a saucepan.
  5. In a saucepan, without allowing to brown, cook the butter with the flour, stirring frequently (white roux). Strain the hot milk through a sieve and add it to the white roux. Simmer to a fairly thick consistency, stirring frequently with a whisk.
  6. Pour the Béchamel sauce into the saucepan containing the veal and vegetables, add the pearl onions and mushrooms, adjust the seasoning if necessary.
  7. Serve on a bed of rice

Side dishes

Tips and Tricks