Veal Blanquette Julia Child Recipes

VEAL BLANQUETTE

Steps:

• In a large enameled cast-iron casserole, cover the veal with cold water. Bring to a simmer and cook for 2 minutes. Drain the veal and rinse it under cold water.
• Wash out the casserole and return the meat to it. Add 8 cups of the stock, the large onion, garlic and bouquet garni and season with salt. Bring to a simmer, cover partially and simmer over moderate heat until the veal is very tender, about 1 hour and 15 minutes. Drain the veal; reserve the broth. Discard the onion, garlic and bouquet garni. Rinse out the casserole and return the meat to it.
• Meanwhile, in a saucepan of boiling water, blanch the pearl onions for 30 seconds. Drain and transfer to a bowl of ice water. Drain again. Trim the roots and peel the onions.
• In a skillet, melt 1 tablespoon of the butter. Add the pearl onions and remaining 1/2 cup of stock. Season with salt, cover and cook over low heat until the onions are tender, 30 minutes. Scatter the onions over the veal.
• In a bowl, toss the mushrooms with the lemon juice. In a large saucepan, melt the remaining 4 tablespoons of butter over low heat. Add the flour and whisk until bubbling. Add 3 1/2 cups of the reserved veal broth and bring to a simmer, whisking constantly. Simmer over low heat, whisking frequently, until thickened, 10 minutes. Add the mushrooms, season with salt and white pepper and simmer over low heat for 10 minutes. Pour the mushrooms and sauce over the veal and add 2 tablespoons of the cream. Cover and simmer for 5 minutes, stirring occasionally.
• In a medium heatproof bowl, whisk the yolks with the remaining 1/2 cup of cream; season with salt and white pepper. Gradually ladle in about 1 cup of the hot sauce from the stew, whisking. Pour the enriched sauce into the casserole and warm the stew over low heat, stirring gently, until thickened; do not let the sauce simmer. Stir in the parsley and serve with rice or fettuccine.

BLANQUETTE DE VEAU

Steps:

• In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
• Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
• When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.

VEAL STEW (BLANQUETTE DE VEAU)

Steps:

• Stew meat and vegetables:
• Cut meat away from veal breastbone, reserving bone, and cut meat into 2-inch pieces.
• Bring veal breast and shoulder, veal bone, and water to a boil over moderate heat in a 7- to 8-quart heavy pot, skimming froth. While water is heating, wrap parsley, thyme, bay leaf, and peppercorns in a small square of cheesecloth and tie into a bundle to make a bouquet. Add bouquet garni and onions to pot and simmer, uncovered, until veal is tender, 1 1/4 to 1 1/2 hours.
• Preheat oven to 300°F.
• Transfer veal with a slotted spoon to a heatproof serving dish and keep warm in oven, covered with foil.
• Discard veal bone, onions, and bouquet garni, then pour stock through a fine sieve into a large bowl. Return stock to cleaned pot, add carrots and leek, and simmer until tender, 10 to 12 minutes. Transfer vegetables to serving dish. Boil stock until reduced to about 2 1/2 cups, about 10 minutes.
• While stock is reducing, heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, stirring, until just tender, 6 to 8 minutes. Transfer to serving dish and season veal and vegetables with salt and pepper. Keep warm in oven.
• Make sauce:
• Melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in flour. Cook roux, stirring, 3 minutes (do not let brown). Whisk in reduced stock and simmer, uncovered, whisking occasionally, 15 minutes. Whisk together yolks and crème fraîche in a small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into remaining sauce with lemon juice, then cook over moderately low heat (do not let boil), stirring constantly, until it reaches 160°F on an instant-read thermometer and coats back of a wooden spoon.
• Season sauce with salt and pepper and pour over veal and vegetables.