Blanquette De Veau

This delicious recipe presents a comforting and rich dish that combines tender veal, sweet pearl onions, and a velvety creamy sauce. With its savory flavors and hearty texture, this veal stew is perfect for a cozy family meal or a special occasion. The combination of succulent veal, aromatic vegetables, and a touch of vermouth and cognac creates a depth of flavor that is truly satisfying. Serve it alongside noodles, rice, or potatoes for a complete and fulfilling meal. Follow these step-by-step instructions to create a delectable veal stew that will impress your guests and leave everyone craving for more.

INGREDIENTS:

• 1 pint pearl onions, peeled
• D’Artagnan veal tenderloin about 2 ½ lbs., trimmed and cut into cubes and thoroughly rinsed before and after trimming (or veal stew meat or veal cheeks)
• 6 cups stock (veal or chicken)
• 2 tablespoons butter
• 1 celery stalk, cut into sticks
• Bouquet garni: 1 thyme sprig, 1 bay leaf, parsley stems, 6 peppercorns, 2 cloves garlic (sliced) and 3 cloves tied in cheesecloth or loose
• 1 small leek, sliced in half in 4” pieces
• 1 large carrot, peeled & cut into thick sticks
• 4 tablespoons butter
• 1 teaspoon coarse salt
• 2 tablespoons vermouth
• 5 tablespoons flour
• 1 container veal demi-glace from D’Artagnan (or 1 cup of your own)
• 2 tablespoons Cognac
• ½ cup heavy cream
• 3 egg yolks
• 1 tablespoon lemon juice
• 2 cups sliced mushrooms
• Minced fresh parsley
• Salt and pepper to taste
• Chopped yellow celery tops (optional)

INSTRUCTIONS:

1. Take the veal cuttings, vegetables, bouquet garni, and stock and put in a large pot (a wide-mouthed enamel cast iron pan is perfect). Heat it and simmer on medium-low for 1½ hours, skimming and checking as you go.
2. While you are doing this, take ½ cup of the stock from the pan and 2 tablespoons of butter and simmer the onions covered for 10 minutes. When they are nearly done, remove the cover and reduce the liquid until it is syrupy. Remove and reserve the onions and the glaze.
3. After 1½ hours, strain the stock, pressing on the solids, and then discard the vegetables and meat bits. Add the demi-glace to the stock. You should have around 4 cups. You can do all of this the day before so that the dish comes together quickly before the meal.
4. Rinse the veal cubes again and add to the stock*. Cook for about 15 minutes over very low heat, barely a simmer. Check it –– you want it medium rare (you will need to heat it again when you add the egg and cream, that’s when you will finish cooking the veal).
5. When it’s done, remove the meat and strain the broth over a fine mesh. Reserve 3¼ cups of the stock for the velouté. Clean out the pan and place the meat and onions with the glaze in it. Cover (you can do this the day before too, but I think veal is best the day it is cooked –– you can do the rest of the recipe earlier in the day and heat it gently if you would like –– Dr Lostpast reheated leftovers in the microwave successfully too).
6. Melt 4 tablespoons of butter slowly, then add the flour and stir it in –– let it cook for a few minutes but do not let it brown. Slowly add the stock, whisking. Add vermouth and cognac. Cook it over medium heat for 10 minutes, stirring regularly. Add the sliced mushrooms tossed in the lemon juice and cook for another 10 minutes or until the mushrooms are soft. This cooking is what helps give the sauce the beautiful texture… don’t rush it.
7. Remove 1 cup of the sauce without the mushrooms. Whisk the egg yolks and cream together and add the reserved hot velouté.
8. Add this to the meat and onions and cook over low heat, stirring gently. Do not let it boil.
9. Keep the sauce below 180º or the egg will curdle (using a widemouthed casserole makes this easy).
10. When everything is heated though taste for seasoning and add salt and pepper if needed, serve with noodles, rice or potatoes. Sprinkle with parsley and celery tops.