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Gigi's Blanquette de Veau
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"Americans are just beginning to regard food the way
the French always
have. Dinner is not what you do in the evening before something else.
Dinner is the evening."
~ Art Buchwald
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La Belle Cuisine
Gigi’s Blanquette de Veau
2 pounds boned veal shoulder,
cut in 1-inch pieces
4 whole cloves
1 small onion
1 quart boiling water
5 carrots, peeled and quartered
1 bay leaf
1/4 teaspoon dried thyme, crumbled
2 sprigs parsley
1/2 cup diced celery
1 tablespoon salt
1/4 cup unsalted butter
15 small white onions, peeled
1/2 pound small mushrooms
1/2 cup veal stock
2 tablespoons unsalted butter
1/4 cup flour
2 cups veal stock
1 cup light cream or half-and-half
2 egg yolks
1 tablespoon snipped parsley
Boiled potatoes or rice as an accompaniment
1. Place veal in Dutch oven with 1 clove-studded onion,
bay leaf, thyme, parsley, celery, peppercorns and salt. Cover, bring
to the boil, reduce heat and simmer 1 hour or until the veal is
Drain and reserve the stock (there should be 3 1/2 cups). Discard
onion, bay leaf, and peppercorns.
2. Meanwhile, in saucepan melt 1/4 cup butter. Add the
and simmer them 25 minutes or until they are tender. Add the
3. In the same saucepan cook the mushrooms in 1/2 cup veal
uncovered, 15 minutes. Add the mushrooms, with broth, to the
4. In a medium saucepan melt 2 tablespoons butter and stir
in the flour, whisking. Cook the roux, stirring constantly, about 3 minutes,
not let it brown. Slowly whisk in 2 cups veal stock and simmer for
several minutes, whisking occasionally, then stir in the light cream.
stirring, until thickened. Beat the egg yolks slightly with the
into them, slowly stir about 1/2 cup of the hot sauce.
Stir this mixture
back into the remaining sauce and cook briefly,
stirring constantly, over
moderately low heat (do not let boil) until
it coats the back of a wooden
spoon. [Egg safety concerns would
require cooking the sauce until it reaches
160 degrees F. on an
instant-read thermometer.] Add the sauce to the veal and stir
the parsley. Heat the mixture, but do not boil.
Makes 6 servings.
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