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Veal Blanquette with Two MushroomsTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: 1 1/2 hours (40 minutes in a pressure cooker)

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:132.5 kcal

Proteins:12.5 g

Fats:7.5 g

Carbohydrate:3.7 g

Fibers:0.7 g

Sugar:0.9 g

Cholesterol:87.7 mg

Sodium:73 mg

Calcium:27.1 mg

Energy:567 kcal

Proteins:53.5 g

Fats:32.1 g

Carbohydrate:15.8 g

Fibers:3.1 g

Sugar:3.8 g

Cholesterol:375.4 mg

Sodium:312.5 mg

Calcium:116 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

veal, cut into large cubes (shoulder or breast)

100

g

white mushrooms

100

g

mushrooms, eg, hedgehog, porcini, chanterelle

1

large onion

1

large carrot

1

clove

125

ml

cream

2

egg yolks

30

g

flour

30

g

butter

1/2

lemon

parsley

salt and pepper

METHOD

  1. Rub the pieces of meat with the lemon. Place them into a casserole or Dutch oven, cover with water, bring to a boil and skim the surface.
  2. Add the halved carrot, the onion stuck with the clove, and the bouquet garni. Season with salt and pepper and cook for 1 1/2 hours at a low simmer.
  3. Twenty minutes before the end of the cooking time, add the mushrooms which have been washed and thinly sliced.
  4. Remove 500 ml (2 c.) of the broth.
  5. In another saucepan, combine the butter and flour over low heat. When the mixture is foamy, add the broth and let simmer another 10 minutes over low heat.
  6. In a bowl, beat together the egg yolks and cream, then blend them into the sauce.
  7. Pour the sauce into the Dutch oven onto the drained meat and mushrooms and let cook another 5 minutes over very low heat.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Shiraz



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