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    You are in: Home / Recipes / Blanquette De Veau Recipe
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    Blanquette De Veau

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    chia's Note:

    one of my favorite dishes, this version is adapted from today's NY Times.

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    Units: US | Metric


    1. 1
      Place veal in a 4-quart casserole. Add broth and bring to a boil. Skim all scum from surface. Reduce heat to low. Add carrot, leeks, celery and bouquet garni. Season with salt. Simmer 1 hour on very low heat. Add mushrooms and onions. Simmer 30 minutes more. Remove from heat and let rest for 30 minutes.
    2. 2
      Remove meat and vegetables to a large bowl, draining well, discarding leeks and bouquet garni. Cover with plastic wrap. Strain cooking liquid into a separate bowl and clean pan. Return liquid to pan and reduce by half, about 5 minutes. Stir in cream. Simmer for 10 minutes, until slightly thickened. Beat egg yolks in a bowl and slowly beat in about half a cup sauce to warm yolks. Slowly whisk egg yolk mixture into pan, remove from heat and keep whisking until sauce has a creamy consistency. Add lemon juice and season with salt and pepper.
    3. 3
      Return meat, celery, mushrooms and onions to pan. Slice carrots 1/2-inch thick and add. Bring barely to a simmer, stirring, just until ingredients are warmed through. Do not allow sauce to boil or egg yolks will curdle. Check seasonings, garnish with parsley and serve with rice.

    Ratings & Reviews:


    Nutritional Facts for Blanquette De Veau

    Serving Size: 1 (752 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1076.9
    Calories from Fat 438
    Total Fat 48.6 g
    Saturated Fat 22.7 g
    Cholesterol 527.2 mg
    Sodium 452.5 mg
    Total Carbohydrate 51.5 g
    Dietary Fiber 4.0 g
    Sugars 5.8 g
    Protein 103.4 g

    The following items or measurements are not included:

    bouquet garni

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