Blanquette de Veau 

(Veal Stew with Onions and Mushrooms)

serves 6


For the Veal

3 pounds veal stew meat, cut into 2-inch pieces

5 1/2 to 6 cups chicken stock

1 large onion, peeled and cut in half

1 large carrot, peeled and quartered

2 celery stalks, cut in half width wise

8 parsley sprigs

1 small bay leaf

1 sprig fresh thyme

Kosher salt and freshly ground black pepper


For the Onions

1 (16-ounce) bag frozen white pearl onions, thawed

1/2 cup stock from the simmering veal

1 Tablespoon unsalted butter

1 sprig fresh thyme


For the Sauce and Mushrooms

4 Tablespoons unsalted butter

5 Tablespoons unbleached all-purpose flour

3 1/4 cups reserved veal cooking stock

24 to 30 fresh white button mushrooms

2 1/2 Tablespoons freshly squeezed lemon juice, divided

2 Tablespoons chicken stock

3 extra large egg yolks

1/2 cup heavy cream

2 Tablespoons minced fresh flat-leaf parsley


For the Veal

Place the veal in a large dutch-oven and cover with cold water by 2-inches.  Bring to a simmer and simmer for 2 minutes.  Drain the veal and rinse it rapidly under cold water to remove all traces of scum. Wash out the dutch-oven and return the meat to the pot.


Pour the stock over the veal to cover by 1/2-inch.  Bring to a simmer.  Meanwhile, tie the vegetables and herbs in a large square of cheesecloth and add to the simmering meat.  Taste for seasoning and lightly season if necessary.  Cover and simmer slowly for 1 1/4 to 1 1/2 hours or until the veal is tender when pierced with a fork.  It should not be over cooked.


For the Onions

While the stew is simmering, prepare the onions. Place the onions in a large skillet with the stock, butter and thyme. Cover and simmer very slowly, rolling the onions in the saucepan occasionally, for 30-35 minutes.  The onions should not color, and should be tender yet retain their shape.  If the liquid evaporates during the simmering, add more by spoonfuls as necessary. Set aside.


When the veal is tender, pour the contents of the pot into a colander set over a large bowl.  Rinse out the pot, return the veal to the pot, and reserve the cooking liquid (add additional chicken stock if needed to measure 3 1/4 cups).  Arrange the cooked onions over the meat.


For the Sauce and Mushrooms

In a separate large saucepan over medium-low heat, melt the butter.  Once foaming subsides, add the flour and stir over low heat for two minutes until combined.  Take pan off the heat and add the reserved cooking liquid, beating vigorously with a wire whisk.  Return to the heat and bring the sauce to a boil, stirring constantly.  Simmer for 10 minutes.  In a medium bowl, toss the mushroom caps with 1 tablespoon of the lemon juice.  Add the mushrooms to the sauce and simmer for 10 minutes more. Add the remaining 2 Tablespoons of lemon juice and taste for seasoning, adding salt and pepper as needed.


Pour the sauce and mushrooms over the veal and onions.  Film the top of the sauce with the additional stock to prevent a skin from forming.  Set aside, partially covered. (May be done ahead to this point.)


About 10-15 minutes before serving, slowly reheat the stew to a simmer, basting the veal with the sauce.  Cover and simmer for 5 minutes.  Remove from the heat.


In a medium bowl, whisk together the egg yolks and cream.  Beat in 1 cup of the hot sauce by spoonfuls to the cream mixture.  Pour the now tempered cream mixture into the pot, basting the veal and vegetables to blend the sauce.  Set over moderate heat, gently basting until the sauce has thickened slightly, but do not let it come to a simmer.  Serve from the casserole or on a platter and garnish with the parsley.  Enjoy!


Printed from thegalleygourmet.net