Grandma's Blanquette De Veau Recipe by Finaca
Cooking Instructions 2 hrs 1 Place the veal in a large pot and cover with cold water. Bring to a simmer over low to medium heat and blanch for about 20 minutes. Drain and rinse the meat with cold water to keep the broth clear. 2 In the same pot, add the leeks, carrots, onion studded with the cloves, and the bouquet garni. Season with salt and pepper. Simmer gently for at least 1 hour and 30 minutes. 3 While the broth simmers, make a roux by melting butter and stirring in the flour. Let it cool. Soak the rice for at least 15 minutes, drain, and cook according to package directions (I use a rice cooker). 4 In a skillet, melt 2 teaspoons butter (about 10 grams), then add the shallots, mushrooms, and lemon juice. Add a ladle of broth and cook until the liquid reduces. 5 Reheat the roux and gradually whisk in the broth, bringing it to a boil. Stir for about 15 minutes until you have a thick sauce. 6 Strain the broth (you can save any extra), and combine the veal, leeks, and carrots with the mushrooms and shallots. Add the sauce and mix well. 7 Beat the egg yolk and mix with the vinegar and mustard. Stir this into the blanquette and mix well. Serve with rice. 1 Place the veal in a large pot and cover with cold water. Bring to a simmer over low to medium heat and blanch for about 20 minutes. Drain and rinse the meat with cold water to keep the broth clear. 1 Place the veal in a large pot and cover with cold water. Bring to a simmer over low to medium heat and blanch for about 20 minutes. Drain and rinse the meat with cold water to keep the broth clear. 2 In the same pot, add the leeks, carrots, onion studded with the cloves, and the bouquet garni. Season with salt and pepper. Simmer gently for at least 1 hour and 30 minutes. 2 In the same pot, add the leeks, carrots, onion studded with the cloves, and the bouquet garni. Season with salt and pepper. Simmer gently for at least 1 hour and 30 minutes. 3 While the broth simmers, make a roux by melting butter and stirring in the flour. Let it cool. Soak the rice for at least 15 minutes, drain, and cook according to package directions (I use a rice cooker). 3 While the broth simmers, make a roux by melting butter and stirring in the flour. Let it cool. Soak the rice for at least 15 minutes, drain, and cook according to package directions (I use a rice cooker). 4 In a skillet, melt 2 teaspoons butter (about 10 grams), then add the shallots, mushrooms, and lemon juice. Add a ladle of broth and cook until the liquid reduces. 4 In a skillet, melt 2 teaspoons butter (about 10 grams), then add the shallots, mushrooms, and lemon juice. Add a ladle of broth and cook until the liquid reduces. 5 Reheat the roux and gradually whisk in the broth, bringing it to a boil. Stir for about 15 minutes until you have a thick sauce. 5 Reheat the roux and gradually whisk in the broth, bringing it to a boil. Stir for about 15 minutes until you have a thick sauce. 6 Strain the broth (you can save any extra), and combine the veal, leeks, and carrots with the mushrooms and shallots. Add the sauce and mix well. 6 Strain the broth (you can save any extra), and combine the veal, leeks, and carrots with the mushrooms and shallots. Add the sauce and mix well. 7 Beat the egg yolk and mix with the vinegar and mustard. Stir this into the blanquette and mix well. Serve with rice. 7 Beat the egg yolk and mix with the vinegar and mustard. Stir this into the blanquette and mix well. Serve with rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Fried Cabbage With Ham Homemade Baked Mac and Cheese Banana ice-cream Red sauce indian style penne pasta Kimchi Meat Ball Soup Fried Cabbage With Ham Homemade Baked Mac and Cheese Banana ice-cream Red sauce indian style penne pasta Kimchi Meat Ball Soup Vine Leaves Mint chutney انڈا اور ما یونیز ویج سینڈوچ Besan ki burfi 🍣🍛 Besan Ladoo Mexican cheese Omelette My Best Spaghetti Omelette Lobia multi grain chaat Rose Flavour Thandai Soya Halwa Vine Leaves Mint chutney انڈا اور ما یونیز ویج سینڈوچ Besan ki burfi 🍣🍛 Besan Ladoo Mexican cheese Omelette My Best Spaghetti Omelette Lobia multi grain chaat Rose Flavour Thandai Soya Halwa