Blanquette de veau is French comfort food for the winter. Instead of veal you can also use turkey breast.
1 person made this
800g boneless veal shoulder, diced
2 pinches coarse salt
1 onion, cut into large pieces
1 carrot, cut into large pieces
1 leek, cut into large pieces
1 stalk celery, cut into large pieces
1 bouquet garni
500g button mushrooms, sliced
3 egg yolks
200ml crème fraîche
1 lemon. juiced
Method Prep:30min › Cook:30min › Ready in:1hr
Place the meat in a pot and cover with cold water. Add the coarse salt and boil for 3 minutes.
Remove the meat and discard the cooking water. Return the meat to the pot and cover again with cold water. Bring to the boil over high heat and skim off the foam as it appears.
When there is no more foam, add the onion, carrot, leek, celery and bouquet garni and enough water to cover. Cover with a lid and simmer for 2 hours.
While the meat is cooking, heat the butter in a frying pan. Brown the mushrooms with the lemon juice. Set to one side.
Strain the meat and veg and discard the bouquet garni. pour the cooking liquid back into the pot. Simmer uncovered until reduced by half.
In a small owl, stir 1 tablespoon of the crème fraîche with the 3 egg yolks.
When the stock has reduced, add the rest of the crème fraîche and whisk. Add a ladle of the stock to the bowl with the egg yolks to dilute then redo this with a second ladle. Slowly pour the contents of the bowl into the pot.
Simmer over low heat for 5 minutes and do not turn up the heat too much otherwise the eggs will curdle. Add the meat and veg and reheat over low heat.