Blanquette de Veau (White Veal Stew)

Blanquette de Veau

Ingredients

Diced Veal

Miripoix of vegetables (Rough cut carrot, onion, leek & celery)

Flour

Button Onions

Button mushrooms quartered

Butter

Method

Blanch the meat (bring to the Boil and Skim). Refresh under cold water to remove the scum, Return the meat to a clean pan and add the miripoix, cover with cold water.

Bring to the boil and cook until the meat is tender.

Strain the meat out into a colander over a pan to catch the cooking liquor

Melt the butter in a pan and add the flour and cook gently (blond roux) slowly add the cooking liquor to make a veloute, reduce the sauce until the correct consistency is achieved and season.

Return only the meat to the sauce omitting the vegetables

Add the button mushrooms and button onions and cook for a further 10 minutes

Recheck the seasoning and serve

Serve with pasta ribbons or boiled rice