Veal Blanquette
Main Dishes • French
Description
Veal Blanquette
Ingredients
- Onion 3 heads
- Veal Tenderloin 30 oz
- Canned Truffles 1 can
- Butter 5 oz
- Wheat Flour 0 oz
- Green peppercorns 12 pieces
- Dill 1 bunch
- Garlic 2 cloves
- Whole egg 1 piece
- Lemon 1 piece
- Cream 1 cup
Step-by-Step Guide
Step 1
Cut the meat into pieces about 2 cm thick.
Step 2
Pour cold water into a pot and bring to a boil.
Step 3
Boil on low heat for 15 minutes.
Step 4
Add 2 heads of onion, garlic, pepper, and dill.
Step 5
Keep on low heat for 90 minutes.
Step 6
Melt 30 grams of butter with sugar and a pinch of salt.
Step 7
Add lemon juice and the liquid from the mushrooms.
Step 8
Bring to a boil and add the chopped onion and mushrooms.
Step 9
Simmer on low heat for 6 minutes.
Step 10
Remove the meat and pat dry.
Step 11
Remove the onion and spices.
Step 12
Strain the broth.
Step 13
Melt 60 grams of butter with flour and pour in the broth.
Step 14
Stir and add the cream whipped with the yolk.
Step 15
Add the meat and mushrooms.
Step 16
Simmer for 5 minutes.
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