Blanquette De Veau

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Blanquette de Veau is a classic French dish that is made with veal, vegetables, and a creamy white sauce. Here is a general overview of the dish and how it is made:

Ingredients:

Instructions:

1. Season the veal with salt and pepper and brown it in a large pot or Dutch oven with some butter. Once browned, remove the veal from the pot and set it aside.

2. Add diced onions, carrots, and celery to the pot and cook until the vegetables are softened.

3. Add minced garlic and cook for an additional minute.

4. Pour in white wine and bring it to a boil. Let the wine reduce for a few minutes.

5. Return the veal to the pot, add water or chicken stock, and bring it to a simmer. Cover the pot and let it simmer for about 1.5 hours, or until the veal is tender.

6. Once the veal is cooked, remove it from the pot and strain the broth. Reserve the broth for making the sauce.

7. In a separate pot, heat heavy cream until it starts to simmer.

8. In a small bowl, whisk together egg yolks and lemon juice. Slowly pour the hot cream into the egg yolk mixture, whisking constantly.

9. Return the mixture to the pot and heat it over low heat, stirring constantly, until the sauce thickens slightly.

10. Add the cooked veal to the sauce and heat it over low heat until it is warmed through.

11. Serve the Blanquette de Veau with rice or boiled potatoes, and garnish with chopped herbs such as parsley or chives.

Blanquette de Veau is a rich and comforting dish that is perfect for special occasions. It may seem a little complicated to make, but with some patience and attention to detail, you can create a delicious and impressive meal. Enjoy!