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Veal Blanquette
Category: Meat and Poultry, Moist-Heat Methods, simmering/stewing
Equipment: Pot, colander, spoon
No. Servings: 10
Serving Size: 9 oz. (255 g)
Yield: 5.5 lb. (2.5 kg)
Ingredients
4 1/2 lb.
* veal breast or shoulder, cut in 1 in. (2.5 mm) cubes
as needed
cold water
8 fl. oz.
white wine (optional)
1 qt.
* white stock (chicken, veal, etc.)
1 ea.
onion piqué
1 ea.
bouquet garni:
3 oz.
white roux
8 fl. oz.
* cream
1 Tbsp.
lemons, juice of
to taste
salt
to taste
white pepper
Method
1
Place the veal in a large pot and cover with cold water. Bring to a boil, drain, and rinse the meat.
2
Place the meat in a large pot with the wine, stock, onion piqué, and bouquet garni.
3
**Simmer veal for one and one-half hours. Veal must reach an internal temperature of 145°F (63°C) or higher.
4
Stir in roux and simmer for 20–30 minutes.
5
Finish by adding cream and lemon juice. Adjust seasoning with salt and pepper. Serve.
Nutrition Information
Calories
413
Fat (g)
24
Protein (g)
35
Carbohydrate (g)
10
Cholesterol (mg)
167
Sodium (mg)
710
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
Appropriate garnishes for veal blanquette include pearl onions and mushrooms. If desired, add 12 oz. (340 g) sautéed quartered mushrooms and 6 oz. (170 g) blanched pearl onions.