An ancient French recipe, which involves the use of veal with vegetables and an irresistible white sauce: let's discover together how to prepare the veal blanquette
Have you ever heard of veal blanquette (or bianchetto)? It is a typical French preparation in which neither the veal nor the butter are darkened. It is therefore a kind of stew white meat –normally veal, but it can also be prepared with lamb or chicken – cooked in broth with the addition of aromatic herbs and with a white and soft sauce that binds everything. The veal blanquette has an ancient history: it is already mentioned in the text in 1903 The Guide culinaire by Georges Auguste Escoffier in the version "Blanquette de Veau a l'Ancienne"or rather old-fashioned, in which it is served with noodles instead of rice. But how do you prepare it? Here is the recipe.
The recipe for veal blanquette
Ingredients
To prepare the veal blanquette you will need: 900 g of veal, for example shoulder or tip flake, in stew, 3 medium carrots, 1 onion pickled with a clove, 1 leek, 1 liter of meat broth, 3 yolks egg, aromatic herbs tied together (parsley, thyme and bay leaf), 50 g of butter, 25 g of flour, 2 dl of fresh cream, 1/2 lemon in juice, salt and pepper.
Method
Cut the meat into small pieces. Put the butter (half of the total one) in a saucepan and melt it. It must not darken but only melt. Brown the meat, also in this case without making it brown. Pour the broth until it is covered and cook over medium heat.
Peel and wash the carrots and cut them into fairly large slices. Clean the leek, removing the most external and hard leaves. Cut it and add all the vegetables, including the onion with the cloves, to the meat. Also add the bunch of aromatic herbs. Let it cook for another hour and a half. Remove the meat from the bottom, helping yourself with a slotted spoon, and set it aside.
Prepare the sauce at this point. Meanwhile, filter the sauce obtained with the help of a strainer and move it to a bowl. Meanwhile, in a saucepan, melt the other half of the butter, add the flour and mix well to prevent lumps from forming. Add the filtered sauce, salt, pepper and cook for 15 minutes. The result must be a full-bodied but soft cream: if needed because it is too thick, add meat broth.
Beat the egg yolks with the cream in a bowl and add the juice of the squeezed lemon. Add everything to the sauce and put on the fire for a few minutes without boiling. Put the meat on a plate and pour over the dressing, then serve.
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