Veal blanquette

 Michel Roux's veal blanquette

Preparation time

less than 30 mins

Cooking time

over 2 hours

Serves

Serves 6-8

Michel Roux Jr. shows us how to make this classic veal stew.

By Michel Roux Jr.
From Saturday Kitchen Best Bites

Ingredients

For the veal

  • 1kg/2lb 2oz breast of veal, cut into 4cm/1½in cubes
  • 1 large onion, peeled, left whole, studded with 2 cloves
  • 2 carrots, peeled
  • 1 leek, white part only
  • 1 bouquet garni (bundle of 1 sprig fresh flatleaf parsley, 1 sprig fresh thyme and 1 fresh bay leaf)
  • salt, to taste

For the pilau rice

  • 25g/1oz butter
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 garlic clove, finely diced
  • 300g/11oz basmati rice
  • 450ml/16floz chicken stock

For the onions and mushrooms

  • 24 small cocktail onions, peeled
  • cooking liquid from the veal (see above)
  • 250g/9oz small button mushrooms, trimmed

For the sauce

  • cooking liquid from the onions and mushrooms (see above)
  • 300ml/11fl oz double cream
  • 2 free-range egg yolks,
  • 2 tbsp crème fraîche
  • salt and freshly ground black pepper
Print Friendly
Top