Blanquette of veal from the Compagnons du Goût
Ingredients
Instructions
- 800 g Tendron (and shoulder meat selected by your Compagnon du Goût)
- 2 carrots
- 2 leek whites
- 250 g button mushrooms
- 1 bouquet garni
- 1 stalk of celery
- 1 Onion studded with 1 clove
- 1 Lemon
- 2 untreated oranges
- 1 dl fresh cream
- 80 g Butter
- 2 egg yolks
- 2 tbsp flour
- Parsley
- chervil
- Salt
- Pepper
- In a saucepan filled with cold water, add the meat and bring to a boil. As soon as the water boils, skim regularly.
- Once the meat is blanched, place it in a dish and set aside.
- Filter the broth through a sieve.
- Brown the carrots and leek cut into sections for 5 minutes over low heat with a knob of butter.
- Add the meat, the filtered broth, the bouquet garni, the celery, the white onion studded with cloves.
- Let simmer for 1 hour 30 minutes. Halfway through cooking, season with salt and pepper.
- Fry the cut and lemon-flavoured mushrooms in 30 g of butter for 10 min.
- Make a roux by melting 30 g of butter with the flour in a saucepan, stir briskly with a whisk.
- Add the juice of 1 orange and the zest cut into very thin strips, then set aside.
- When the meat is cooked, place it in a bowl.
- Take 2 liters of broth (leave a little broth to prevent the meat from drying out).
- For it into the roux, restart the cooking of the broth for 20 minutes until it reduces by half.
- Return the meat and vegetables to the pot without the bouquet garni.
- Add the mushrooms, the chopped parsley, for the sauce and reheat for 10 to 15 minutes.
- When ready to serve, mix the cream, egg yolks, add them to the sauce and stir without boiling.
- Add a few drops of lemon juice. Serve in individual casserole dishes, garnish with orange zest and cover to keep in the heat.
Blanquette of veal from the Compagnons du Goût
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Blanquette of veal from the Compagnons du Goût Recipe – Blanquette of veal from the Compagnons du Goût Recipes
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