Blanquette de Veau (Veal Stew in White Sauce)

A delicate old-fashioned veal stew simmered with aromatics, then bound in a creamy egg-and-cream-enriched velvete sauce.

Ingredients

• 3 lb veal shoulder or breast, cut into 2-inch cubes
• 1 onion studded with 2 whole cloves
• 1 carrot, quartered
• 1 bay leaf, 1/2 tsp thyme, parsley sprigs (bouquet garni)
• 6 to 7 cups water or white stock

Salt to taste

• 18 to 24 small white onions
• 1/2 lb fresh mushrooms, quartered
• 3 tbsp butter
• 3 tbsp flour
• 2 egg yolks
• 1/2 cup heavy cream
• 1 to 2 tbsp lemon juice
• Pinch of nutmeg, white pepper
• Chopped parsley for garnish

Directions

1. Place the veal in a pot, cover with cold water, bring to a boil, and blanch 2 minutes; drain and rinse to remove scum.
2. Return the veal to the clean pot with the clove-studded onion, carrot, bouquet garni, and enough stock to cover. Season lightly with salt.
3. Simmer, partially covered, about 1.5 hours until the veal is tender.
4. Meanwhile simmer the small onions in a little stock until tender, and saute the mushrooms in butter; set both aside.
5. Strain the veal, reserving the cooking liquid; discard the aromatics. Keep the veal warm.
6. In a saucepan, melt 3 tbsp butter, whisk in the flour, and cook 2 minutes without coloring to make a white roux.
7. Off heat, whisk in 2.5 cups of the hot cooking liquid; simmer 5 minutes to make a smooth velvete.
8. Whisk the egg yolks and cream together, blend in a ladle of hot sauce, then return all to the pan and heat gently without boiling until thickened.
9. Season with lemon juice, nutmeg, salt, and white pepper. Fold in the veal, onions, and mushrooms, warm through, and garnish with parsley. Serve over rice.

Notes

Adapted from Julia Child’s Mastering the Art of French Cooking, a French home-cooking classic.