The famous chef Philippe Etchebest reveals in a new book his recipe for veal blanquette. A dish that the French are crazy about but few of them really know how to cook it.
Ingredients (for 6 people)
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1 kg of veal (shoulder, collar …)
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3 liters of water
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2 sprigs of thyme
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1 bay leaf
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4 carrots
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2 onions
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1⁄2 leek
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3 cloves of garlic
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1 lemon
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300 g button mushrooms
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1 tsp. tablespoons of sunflower oil
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60 g butter
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60 g flour
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20 cl of liquid cream
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4 sprigs of chives
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1 pinch of coarse salt
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Pepper
Preperation
Cut the veal into large, regular cubes, then place them in a pot with the water, thyme and bay leaf. Heat, skimming from time to time.
Meanwhile, peel the carrots and onions. Cut the carrots in half and the onions into quarters. Cut the leek in half.
Peel the garlic cloves, defrost them and crush them. 4 Squeeze the lemon.
Add all the vegetables (except the mushrooms) and the lemon juice to the pot, then simmer for 1 hour 30 minutes.
In the meantime, wash the mushrooms then cut them into quarters or sixes depending on their size.
Heat the oil in a pan, then brown the mushrooms. Reserve them, keeping their cooking juices.
When the meat is cooked, collect it and set it aside in a dish. Filter its cooking juices.
Melt the butter in a large saucepan, then add the flour. Heat while whisking until you obtain a roux. Add 70 cl of cooking juice from the meat, then cook over low heat and whisking until a thick sauce is obtained.
Pour the rest of the cooking juices from the meat into a saucepan and reduce it.
In a salad bowl or the bowl of a mixer, whip the liquid cream. Then add it to the bound sauce, then add the reduced cooking juice.
Chop the chives.
Collect the carrots, then cut them into slices.
Place the meat, carrots and mushrooms (with their cooking juices) in the sauce.
