| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 40 min |
| Cook: | 1 hr 50 min |
| Yield: | 6 servings |
Ingredients
- 4 pounds veal breast, boned, cut in large dice
- 20 pearl onions
- 2 quarts beef stock
- 1 sachet d’epices (1 tablespoon parsley, 1 tablespoon peppercorns, 1 tablespoon thyme and 1 bay leaf in a cheesecloth bag)
- 6 tablespoons butter, divided
- 1/2 cup all-purpose flour
- 6 ounces (about 2 cups) white button mushrooms, cleaned and sliced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 egg yolks
- 1 cup heavy cream
Instructions
- Cover the veal with cold water to “blanch” it. Drain and rinse the veal.
- Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set them aside.
- In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d’epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
- Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
- In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
- The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 990 |
| Total Fat | 73 g |
| Saturated Fat | 35 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 63 g |
| Cholesterol | 348 mg |
| Sodium | 1065 mg |
Reviews
This recipe is delicious. And as per the post about boycotting veal, you might as well boycott beef, chicken, pork, and every other meat substance out there, in that case.
This turned out to be a very tasty dish. However I found it very rich and fatty. I left out the two egg yolks because the meat has plenty of fat+ 6 tbs of butter+ heavy cream. The “blanching” step was not exactly clear…
Although the ‘blanching’ step confused me a bit (I think it’s meant to be used kind of like a brine) and the dish itself took some time to cook,it turned out absolutely delicious. I love the high quality of Chef Irvine’s recipes, they are clearly not for beginners, but then the result is clearly gourmet quality. And “Lynn from Conneaut Lake, PA” get over yourself. This system is designed to comment on the recipe not to soil the ratings because you have a problem with eating (delicious) milk fed calves. Actually try the recipe before passing judgment.
I have tried a recipe very similar to this before. The directions are much more clear here. My main point in rating this was to balance the rating left by the previous dolt who did not rate the recipe, but rather put in his/her opinion on certain foodstuff. If you don’t try it, don’t rate it! I think Chef Irving is an extremely talented individual who deserves more respect than that.