Blanquette de veau (French veal ragout)

Ultimate traditional and family recipe, the Blanquette de veau spans generations without getting out of date.

The kind of recipe you can still simmer just before leaving to the maternity under the snow, to give birth (and this is not a fictional story…)

For 6 to 8 people

1,5kg (3 lb) of veal
All-purpose flour
400g (14 oz) of button mushrooms
6 carrots
1 leek
20 baby onions (or two large)
1 bouquet garni
(thyme, rosemary, bay)
750ml (3 cups) of white wine
250ml (1 cup) of liquid cream
2 egg yolks
Sprigs of chervil (or parsley)
Fleur de sel

Wash and cut the vegetables.

Cut the meat in medium pieces and roll them in the floor.

In a large pan, briefly stir the meat and the onions in a little bit of fat. Pour the white wine and one liter of water. Add the leek, the carrots and the button mushrooms cut in slices, and the bouquet garni. Add two generous pinches of fleur de sel and let simmer over low heat for about 1 hour and a half, partially cover. If the juice reduce too much during the cooking process, add a little bit of water. At the end of the cooking process, add the cream and the egg yolks and mix.

Serve with rice and dispose a sprig of chervil on top.

Plate: Eden turquoise @ Bernardaud

Fabrice