Blanquette De Veau Recipe

A gentle comforting dish blanquette de veau is a traditional veal stew cooked in a white creamy sauce paired with a warming aromatic pilau.

Blanquette de veau recipe. Blanquette de veau a l ancienne maman has spent a lifetime trying often in vain to replicate the delicious french country cuisine recipes prepared by her mother and grand mother. Reduce the heat until the liquid is simmering. Today i am sharing a recipe that is definitely part of the french culinary heritage a veal stew called blanquette de veau.

2 hours plus 30 minutes cooling time. Tie the parsley stems thyme sprigs bay leaf peppercorns and coriander. Add the garlic and rosemary and bring to the boil then simmer uncovered for 10 mins.

Add the rice and stir well to coat. As the weather cools eric chavot s classic blanquette de veau recipe makes for a perfect autumnal supper. Bring to a boil then simmer for 1 1 2 hours.

Finding any cut of veal for this recipe in third world countries was a classic exercise in futility. In a medium enameled cast iron casserole cover the veal with the broth and bring to a simmer over moderately high heat. Add to pan with the mushrooms.

It now falls to me to duplicate the delicate flavors created by two great home chefs. Pour the stock and wine into a large saucepan then add all the vegetables except the mushrooms. According to a survey carried out in 2006 this recipe from the french classic repertoire was voted the favorite french dish by the french before couscous and mussels fries which between us are not really of french origin.

Cover the pan and continue to simmer for 15 18.