Veal Blanquette
recipe c/o Ludo Lefebrve
Ingredients
2 1⁄4 pounds Veal breast, cut into 1.5-inch cubes
1 large Onion, peeled and cut in half
2 small Cloves
2 medium Carrots, peeled ad cut into rounds
1 medium Leek, cleaned, greens trimmed for bouquet garni and whites thinly sliced
1 medium Bouquet garni, (a bundle of 1 sprig fresh flat-leaf parsley, 1 sprig fresh thyme, 1 bay leaf, and the green parts of the leek, all tied together with kitchen twine)
1 pinch Salt
24 small Cocktail onions, peeled
9 ounce Button mushrooms
2 medium Egg yolks
2 tbsps Creme Fraiche
1 1⁄3 cups Double Cream
1 pinch Black pepper
2 1⁄4 pounds Fingerling potatoes, washed
2 tbsps Fresh Italian Parsley
1 drizzle Olive oil
Preparation
In a large saucepan, cover the veal cubes with cold water and bring to a boil. Meanwhile, press the cloves into the onion halves.
Once the water is boiling, reduce to a gentle simmer. Cook for 10 minutes, skimming off any froth that collects on the surface of the liquid.
Add the carrots, thinly sliced leek whites, bouquet garni, and a big pinch of salt. Continue simmering until the veal is tender, adding more water if needed to make sure the veal and vegetables are covered at all times, 1 hour and 20 minutes.
While the meat simmers, carefully reserve 2¼ cups of the cooking liquid for cooking the onions and mushrooms. Once the veal is tender, remove it from the pan and set aside. Cover to keep warm.
In a separate large saucepan, combine the cocktail onions, mushrooms, and reserved veal cooking liquid. Bring to a boil, then reduce to a simmer. Cook until the mushrooms and onions are tender, 15-20 minutes.
Drain the onions and mushrooms, transferring the cooking liquid to the pan with the veal. Cover the onions and mushrooms to keep warm.
Once the veal is cooked and drained, strain the cooking liquid into a clean saucepan. Discard the vegetables and bouquet garni. Bring the liquid to a boil and cook until reduced by half, 12-15 minutes.
Meanwhile, in a large bowl, stir together the egg yolks and crème fraîche until thoroughly combined.
Once the sauce is reduced, stir in the double cream and egg yolk mixture. Return the liquid to a boil and cook for 4-5 minutes more. Taste the sauce and season with salt and freshly ground black pepper, then strain through a fine sieve.
In a large pot, cover the potatoes with salted water. Bring to a boil, then reduce to a simmer. Cook until tender, 15-20 minutes.
Drain the potatoes, drizzle with olive oil, and toss with the parsley. Season with salt and pepper.
To serve, spoon some of the veal, onions, and mushrooms into the center of each serving plate. Spoon the sauce over the top and serve with the fingerling potatoes on the side.
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