Grain Fed veal, Milk Fed Veal
Stewing Veal
15 min Preparation
15 min Cooking
4 Portions


  • 500 ml (2 cups) leftover veal blanquette recipe (see Fontaine Family recipe)
  • 125 ml (½ cup) 15% cooking cream, as needed (optional)
  • 4 to 6 vol-au-vent pastry shells
  • chopped fresh parsley for garnish


  1. 1. Remove the veal cubes from the remaining blanquette and cut them into small cubes. Return the cubes to the veal blanquette.
  2. In a saucepan, heat the veal blanquette over low heat. Add the cream as needed if you want a creamier mixture. Simmer for 5 minutes or until the veal cubes are hot enough.
  3. In the meantime, heat the vol-au-vent according to the package directions.
  4. Pour the veal blanquette on top of the vol-au-vent.
  5. Arrange on a serving dish and garnish with chopped parsley.

Side dishes

Serve either as a starter or as a main course with a side salad.

Tips and Tricks

For a lighter version, you can use water instead of cream to liquefy the veal blanquette.