Blanquette of veal
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Blanquette de veau is a typically traditional French dish made with boiled veal, carrots and butter sauce, here is the simplest version to make this delicacy.
Ingredients: 1 kg of veal blanquette 1 vegetable stock cube 3 carrots 1 onion 1 small jar of fresh cream 125 g of mushrooms Juice of a lemon 1 egg yolk A little flour 30 cl of white wine Salt and pepper A little butter Preparation:
To begin, brown the meat in the butter until the pieces are golden, afterwards sprinkle with 2 spoons of flour and stir well.
Add 3 glasses of water, the vegetable broth and the wine then stir. Add water if necessary.
Then slice the carrots and chop the onion, then add them to the meat, along with the mushroom.
Let simmer on a very low heat for about 2 hours, stirring.
If necessary, add water from time to time.
In a bowl, mix the crème fraîche, egg yolk and lemon juice. Add this mixture at the last moment, stir again and serve hot.
