Blanquette of veal

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Today we try a great classic of French cuisine. Will your grandmother be surprised?


– 17,6oz of veal

– 1 chicken stock cube

– 1 carrot

– 1 onion

– 7oz of white mushrooms

– 3,5oz of cooking cream

– 1 lime

– 1oz of flour

– 3,5oz of white wine

– 1,7oz of butter

– Salt, pepper, 2 bay leaves

– Rice for the side dish


– Cut the veal into cubes.

– Cut the onion and the carrot into slices, slice the mushrooms.

– In a big pan brown onions and veal in butter, add salt and pepper.

– Add 2 tablespoons of flour and stir.

– Add the white wine, cover the meat with water, add the chicken stock cube and bay leaves.

– Add the carrots and onions.

– Simmer over low heat for 1 hour and a half to 2 hours, stirring and adding water if necessary.

– Pass through a sieve in another saucepan.

– Add the cooking cream and cook for a few minutes.

– Add a dash of lemon juice and stir.

For the presentation :

– On a plate place on one side the veal, on the other the rice.

– Add the sauce.


It’s ready now, enjoy! So what does your grandmother think?


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