Blanquette de Veau Recipe from a Languedoc Cooking Vacation

Instructions

1. Prep some of the ingredients: Cut the veal into two-inch cubes, stick the onion with a clove, and then tie together the celery, thyme, bay, and parsley.
2. Start cooking! Melt three tablespoons of butter with oil in a dutch oven or casserole pan. Once warm, add the veal, and brown lightly on all sides.
3. To the pan, add the carrots, onions, salt, and herbs. Add water (so meat is covered).
4. Cook all of this over high heat and bring it to a boil. Reduce the heat, cover, and simmer for 45 minutes.
5. While that cooks, peel the white pearl onions. Also clean the mushrooms, and cut them into quarters.
6. In a different pan/skillet, melt three tablespoons of butter, and then add in the mushrooms, salt and pepper. Sauté until lightly browned.
7. Remove the mushrooms, and add in two more tablespoons of butter into the skillet. Next add the onions and sauté for 1 or 2 minutes. Return the mushrooms to the skillet, and keep it warm.
8. Next, in a bowl, mix the egg yolks along with the cream and half of the lemon juice.
9. Remove the meat from the pan with a slotted spoon and put in a serving dish. Add in the mushrooms and onions.
10. Use a cup of the liquid from the meat to temper the egg and cream mixture. Then, using the dish where the meat was cooked, pour the cream and yolk mixture into the rest of the meat juice. Cook this over very low heat for about 10 minutes, and do not let the sauce boil. Add in the lemon juice as well as the salt and pepper (if you’d like).
11. Pour the sauce over the meat in the dish, and it’s ready to enjoy!
    This dish pairs wonderfully with rice à la créole, as well as vegetables that have been cooked in the meat. Chef Stéphane also recommends serving the blanquette de veau with either Chardonnay, La Marsanne, or Pinot Gris wine.