Veal in White Sauce (Blanquette de Veau)

Once again, the French are showing us that you can make absolutely spectacular meals without sending everything and anything off for a 6 hour holiday in a slow-cooker (like those idiotic Facebook recipes that tell you that the King of Lithuania invented the dish in 1785 with his microwave yet, when you make it at home, somehow always turns out like regurgitated pig swill).

This is how Julia Child taught America to cook. And of course, it's got loads of butter just like many French dishes. Isn't it nice that these sort of fats are good for us again? Praise the Lard!

The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to serving/eating. In this recipe, the bouquet garni should be wrapped in cheesecloth and tied off with string. If you don't have cheesecloth (Big-W, Bunnings), then just use a net or tea-strainer. I know this sounds weird but you can also use a Chux (I do it all the time... but it should be new and clean).

Ingredients

• For the veal:
• 1Kg Veal Shoulder, boneless, cut into 5cm pieces
• 3 cups Chicken Stock (Recipe HERE), chilled
• 1 Onion, small, cut in half, studded with 1-2 cloves
• 1 Carrot, large, peeled and quartered
• 1 Bouquet Garni (1 celery stalk diced, 1 bay leaf, peppercorns, parsley and thyme)
• Salt, as needed
• For the Onions:
• 12 White Pearl Onions
• 0.5 cup White Wine
• 0.25 tsp Salt
• 1 Tbsp Butter
• Small Herb Bouquet (combinations of Parsley, Thyme, Bay Leaf)
• For the sauce Veloute and Mushrooms:
• 2 Tbsp Butter
• 2.5 Tbsp Flour
• 1.5 cups Veal Stock
• 12 Button Mushrooms, small, white
• Salt and White Pepper
• 1 Tbsp Lemon Juice
• 1 Tbsp Thickened Cream
• To Finish:
• 2 Egg Yolks
• 4 Tbsp Thickened Cream
• 2 Tbsp Parsley, to garnish

Method

1. For the Veal:
2. Place the cubed veal in a 4 litre casserole dish. Cover with water and bring the mixture to a boil, then simmer for 2 minutes. Drain veal and wash it rapidly under cold water to remove all traces of scum. Wash out the casserole dish and return the meat to the casserole.
3. Add the 3 cups of chicken stock, the bouquet garni, onion, and carrot to the meat and reduce to a simmer. Let cook over low heat for 90 minutes, periodically skimming away and discarding meat scum, until the veal is fork-tender (meaning it can be easily cut with the side of a fork). Do not undercook and do not overcook.
4. For the Onions:
5. While the blanquette is simmering, prepare the onions. Peel the pearl onions, place in a small saucepan, and cover wine or stock. Add one Tbsp of butter and the herb bouquet, and bring to a boil over high heat. Simmer for 30 to 40 minutes and set aside.
6. When the veal is tender, pour the contents of the casserole dish into a colander set over a bowl. Rinse out the casserole dish and return the meat to the casserole dish, removing bouquet garni. Arrange the cooked onions over the meat. Set aside the bowl of veal stock.
7. To make the sauce Veloute and Mushrooms:
8. In a medium saucepan, melt the butter, whisk in the flour, and stir over a low heat for 2 minutes. Off heat, add the reserved veal stock, whisking constantly. Bring to a boil, stirring. Simmer for 10 minutes skimming off the film which rises to the surface.
9. Fold in the mushrooms to the sauce mixture and simmer for another 10 minutes. Check the seasoning of the sauce and season with salt and white pepper and lemon juice, to taste.
10. Pour the sauce and mushrooms over the veal. Add the cream. Set aside, partially covered. You may stop at this point if you are making ahead of time.
11. To finish:
12. Just before serving, make an enrichment by placing the egg yolks in a small bowl and add a half cup (125 ml) of cream. Mix with a wire whisk. Beat in by spoonfuls, 1/2 cup of the hot sauce from the blanquette. Whisk well.
13. Add this mixture to the casserole. Set over moderate heat, gently shaking the casserole dish until sauce has thickened lightly. Do not allow the sauce to come to a boil.
14. Garnish with parsley and serve with Pomme Puree (Recipe HERE) or white rice.