Veal Blanquette

Ingredients

• Veal Shoulder 1½ kg
• Bouquet Garni 1 bunch
• Pickled garlic 10 oz
• Carrot 16 pieces
• Fennel 2 pieces
• Champignons 5 oz
• Celery salt 5 stalks
• Butter 3 spoons
• Wheat Flour 2½ spoons
• 10% cream 15 fl oz
• Meyer Lemon Juice 1 tablespoon
• Rice 10 oz
• Sour Cream 3 spoons
• Cayenne Pepper to taste
• Salt to taste
• Ground Black Pepper to taste
• Parsley to taste

Step-by-Step Guide

Step 1

Cut the meat into small pieces, approximately 2-3 cm long. Transfer to a large pot, add 2 liters of water, add a bouquet garni, and bring to a boil. Once the water reaches a boil, reduce the heat to medium and simmer for 30 minutes.

Step 2

Meanwhile, rinse the marinated onions thoroughly to remove excess acidity. Add the carrots, onions, and fennel, cutting the fennel into 8 pieces. Cook for another 30 minutes.

Step 3

Clean the mushrooms and cut them into quarters. Peel the celery to remove the strings and cut it into small pieces, about 2-3 cm. Add the vegetables to the meat. Cook until the veal becomes tender, about 20 minutes. Boil rice for serving.

Step 4

Using a slotted spoon, remove the meat and vegetables and cover them to keep warm. Strain the broth. Pour 800 ml of the broth into a small saucepan and reduce it by half over 30 minutes.

Step 5

In a saucepan, melt the butter. Add the flour and cook, stirring, for about 2 minutes. Pour in the reduced broth and cream, and bring to a boil. Cook until the volume is reduced by one third, about 15 minutes.

Step 6

Transfer the vegetables and meat into the sauce and heat through. Add the remaining broth, salt, pepper, and cayenne pepper. Serve with rice, garnished with sour cream and parsley leaves.