1. APPLE AND NUTS SALAD WITH HONEY VINAIGRETTE
VEAL STEW
Blanquette de veaux
INGREDIENTS (for 8 pers.)
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1,5kg veal shoulder or veal neck
200g carrots
200g onions
2 cloves
200g leek whites
100g celery sticks
1 aromatic bouquet
2 litres veal bouillon
60g flour
60g butter
1 litre of cooking bouillon
20cl thick cream
2 egg Yolks
250g Paris mushrooms
half a lemon
250g small onions
DIRECTIONS
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Prepare the meat
Parboil the meat
Prepare the aromatic bouquet (peel, wash and slice)
Gently cook the blanquette (stew) (moisten using the veal bouillon, salt
and boil)
Melt the butter in a pan, then add the flour, cook until the taste of raw
flour is gone ("roux blanc") but don't let the mix go brown. Let it cool
down
Prepare the garnish, old-style
Settle the meat and prepare the velouté
Prepare the binding
Finish preparing the blanquette's sauce
Present the dish
Hints:
- Peel the vegetables for compost.
- In order to decrease the input in carbohydrate, you should remove the veal
bouillon and rather complete you cooking bouillon with other spices (garlic,
herbes de Provences…).
- Remove the roux by linking the sauce with cornstarch (you can also remove the
eggs yolk.)
- Replace the cream with 0% cottage cheese
- Add a soup spoon of mustard in order to spice the taste of the stew.
- If you wish a lighter dish you can replace the veal with chicken (White meat,
less fat tan the veal.)
Did you know?
Historically,
the
blanquette comes from
the scraps of roasted
veal.
The
name
originates from the
meat's color and from
its sauce, which has
become a genuine
culinary family tradition
in the 18th century.
Healthy because
of ...
- Veal gives proteins
contribution, which
allows the cells to
develop and to renew.
- The lipid contribution
is given thanks to the
roux, the cream and the
eggs yolk.
- The different
vegetables from the
broth bring flavor to the
meant and fewv
itamines because they
are hidrosoluble.
- The veal bouillon
brings to much
carbohydrates.