A Recette of Blanquette de veau
blanquette de veau
Place of origin :
- France
Main Ingredients :
- Veal
- Mirepoix
- Butter/Cream
- Flour
Ingredents :
- 500 g of veal tendons & 500 g of veal shoulder
- 200 g small mushrooms
- 1 onion cut into 4 cloves
- 3 carrots
- 1 clove of garlic
- 1 lemon
- 1 bouquet garni
- 100 g of fresh cream
- 2 glasses of white wine
- 40 g flour
- 15 g butter
- Salt & Papper
Method :
1. Cut 500g of veal tendons & 500g of veal shoulder in larger cubes.(set a side)
2. Peel 3carrtos cut medium cubes & cut online into 4colves.(set a side)
3. Cut 200g small mushrooms into 4colves.(set a side)
4. A pot with 1L water add ALL veal tendons & veal shoulder cubes , carrot cubes , onion , bouquet garni , white wine , flattened garlic.
5. Put a lid. When it boiling, turn down the heat and cook for 50mins.
6. Fry mushrooms with 5g butter until soft.(set a side)
7. A saucepan in slow heat with 10g butter melt,add flour mixing in yellow colour. add 1glass of water to cook 8mins keep stiring.
8. After 50mins(No.5),add (No.7) & 100g fresh cream into (No.5).cook with slow heat in 10mins.
9. seasoning with salt & papper to taste and add 1/2 lemon juice.
10. Setup your delicious dish.