Preview

Blanquette of veal with white sauce and tomato confit rice pilaf |

Veal

Veal, cooked gently in an aromatic jus, finished off with a rich sauce and a classic rice pilaf.

Note

For a change and a bit more flavour, you can finish the sauce with old-style mustard.

Ingredients

Recipe for 4 servings

Blanquette

800 Gr

Veal (shoulder)

150 Gr

Onion

150 Gr

Carrot

1 Leaf(ves)

Bay leaf

2 Sprig(s)

Thyme

3 Unit(s)

Cloves

150 Gr

Frozen pearl onions

150 Gr

Button mushrooms

45 Gr

Butter

30 Gr

Flour

Sauce

2 Unit(s)

Egg yolk

100 Ml

Cream 35%

1 Tbsp

Lemon juice

Rice

250 Ml

White rice

400 Ml

Chicken stock

150 Gr

Onion

2 Tbsp

Butter

Confit tomatoes

4 Unit(s)

Italian tomatoes

1 Clove(s)

Garlic

1 Sprig(s)

Thyme

100 Ml

Olive oil

Preparation time: 120 min

Preheat your four at 350 °F

Preparation

Cut the veal into cubes. Cut the carrots and onions for the veal into large pieces. Finely slice the button mushrooms. Finely chop the onion for the rice. Remove the seeds from the tomatoes and cut them into small cubes. Warm the olive oil with the garlic and thyme to infuse it.
Veal blanquette

Place the veal in a pot, cover with cold water and bring to a boil. Filter and set the meat aside.

Place the carrots, onion, bay leaf, cloves and meat in a pot, cover with water and cook on medium for about 1h30mins at a gently boil.

In another pot, sweat the onions and mushrooms with butter, being careful not to color them and then sprinkle with the flour.

Remove the meat, the carrots and 500ml of the cooking liquid from the first pot and add it to the one with the onions and mushrooms. Let this cook for about 10 minutes. In a bowl, whisk together the eggs yolks with the cream and the lemon juice. Add a tiny bit of the cooking juice to this mix and then pour the whisked mix onto the meat. Cook a little bit without bringing to a boil.
Rice pilaf

In a medium sauce-pot, sweat the onions gently in butter until you reach a nice golden coloration. Season with salt and pepper. Add the rice and continue to cook while stirring for about 5 minutes. Add the stock and bring to a boil. Cover and then transfer to the oven to finish cooking, about 18 minutes. Next, remove from the oven. Stir and let rest for about 5 minutes, check for seasoning and then add the tomatoes at the end.
Confit tomatoes

Place the diced tomatoes in the garlic and thyme infused oil. Bring to a boil and then let them confit off the heat, they should be ready in 10 minutes or so.