Old-fashioned veal blanquette, In the leading pack of grandma’s big hits, blanquette occupies a special place.

It is presented here in a classic version with veal, as tasty as it is healthy, cooked in a casserole dish with just a few strokes of a spoon.

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To make the recipe a success , you must measure the ingredients carefully and prepare them before starting the recipe.

You must also respect the cooking time and temperature, so follow the steps described below step-by-step.

How to make veal blanquette the old-fashioned way!! 

Ingredients for 6 people:

• 1.2 kg of veal shoulder (or tendon, flanchet)
• 6 carrots
• 300 g mushrooms
• 2 yellow onions
• 200 g of small onions
• 4 cloves
• 1 leek
• 2 sprigs of thyme
• 1 bay leaf
• a few sprigs of chervil
• 2 stalks of celery
• 2 cloves garlic
• 100g butter
• 70 g of flour
• 2 egg yolks
• 10 cl of crème fraîche
• 1/2 lemon
• salt and pepper

Preparation:

1. Place the small onions to soak in a bowl of cold water.
2. Cut the veal into large cubes.
3. Peel the carrots and cut them into large sticks.
4. Peel the yellow onions, prick them with the cloves .
5. Wash and julienne the leek and celery, and place them in a bouquet garni with the thyme and bay leaf. Peel the garlic cloves.
6. In a pressure cooker, place the meat, carrots, bouquet garni, chopped onions and garlic cloves.
7. Cover with water, season and simmer for 1 hour.
8. Cut the mushrooms into strips.
9. In a saucepan, boil 20 cl of water and the juice of half a lemon.
10. Add salt and immerse the mushrooms in it for 3 minutes over high heat.
11. Drain the mushrooms.
12. Drain and peel the small onions.
13. “Glaze” them in a saucepan with 30 g of butter and 1 glass of water.
14. Add salt and cook for 25 minutes.
15. In a saucepan, melt the remaining butter and add the flour.
16. Stir and let brown for a few minutes, whisking. Let cool.
17. When the meat has finished simmering, collect 1 liter of broth, filter it and pour it into the saucepan containing the butter + flour roux while whisking.
18. Bring everything to a boil and let heat for 5 minutes over low heat.
19. Season.
20. Beat the egg yolks and add the cream.
21. Add a ladle of broth, dilute and pour everything back into the saucepan.
22. Drain the meat, carrots, onions and mushrooms, cover them with the hot sauce.
23. Drizzle with the juice of 1/2 lemon and serve.
24. You can also reserve everything in a saucepan and reheat over very low heat before serving.