Blanquette de veau EN

Servings 4 persons


  • 500 g veal meat to stew
  • 1 piece onion
  • 1 piece carrot
  • 1 piece leek
  • 3 branches thyme
  • 2 leaves bay leave
  • 100 ml white wine
  • 200 ml veal juice
  • 4 tsp butter
  • 20 pieces small onions
  • 1 tblsp sugar
  • 3 tblsp flour
  • 100 g chestnut mushrooms
  • 100 g shiitakes
  • 100 g oister mushrooms
  • 150 ml cream
  • 1 bunch parsley
  • 1 piece lemon squeezed


  • Cut the meat into cubes. Make sure they are all about the same size.
  • Put the meat in a stockpot and pour in cold water until the meat is covered. Bring to a boil and simmer for 5 minutes. Pour off and rince with cold water.
  • Peel the onion and stick the cloves in it. Cut the carrot and the celery into slices.
  • Return the meat to the stockpot and add the onion, carrots, celry, garlic and herbs.
  • Pour in the veal stock and very generously salt and pepper. Bring to a boil . If nececarry, skim the surface.
  • Put the lid on the pot, reduce the heat and let it simmer for an hour and a half.
  • Cut the mushrooms into thick slices and fry them briefly in butter, until they are light brown coloured.
  • Drain the meat after cooking. Catch the sauce into a bowl.
  • Remove the vegetables and the herbs.
  • Cover the meat with foil, to keep warm.


  • Melt the butter in a pan over low heat. Add the flour and stir gently for 2 minutes to cook the flour. Slowly add the sauce and stir firmly to make a smooth sauce. Heat a few minutes to cook. Add the mushrooms and the cream. Taste well and bring to the taste if necessary. Add some lemon juice. Do not boil after adding the cream.
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