Blanquette de Veau (also called White Veal Stew) is a typical French dish. It’s the kind of dish you prepare for Sunday lunch, when the whole family is reunited, creating new memories. Blanquette de Veau is quite easy to prepare, but it does need a few hours to simmer to be perfect.

Ingredients

• 3 pounds (1,36kg) trimmed veal shoulder, cut into 2” (5cm) pieces
• 1 large onion studded with a clove
• 1 tablespoon fresh lemon juice
• 5 tablespoons unsalted butter
• 1/2 pound (226g) small white button mushrooms, halved
• 1 garlic clove, minced
• 3 large egg yolks
• 1/2 cup (120g) plus 2 tablespoons heavy cream
• 2 tablespoons chopped parsley
• Bouquet garni (4 thyme sprigs, 8 parsley sprigs and 1 bay leaf tied with kitchen twine)
• 8 1/2 cups (1,95L) chicken stock
• Freshly ground white pepper
• 2 cups (250g) pearl onions
• 1/3 cup (44g) all-purpose flour
• Salt

Directions

1. In large enameled cast-iron casserole, cover veal with cold water. Let simmer for 2 minutes, before draining veal and rinsing it under cold water.
2. Rinse out casserole and return the meat to it. Add large onion, garlic, bouquet garni, 8 cups (1,8L) of the stock, and season with salt. Bring to a simmer, cover partially and simmer over moderate heat for about 1h15 until veal is very tender. Drain veal and reserve the broth. Discard garlic, onion and bouquet garni. Rinse out casserole and return the meat to it.
3. Meanwhile, in a saucepan of boiling water, blanch pearl onions for 30 seconds. Drain and transfer to a bowl of ice water. Drain again, and then trim roots and peel onions.
4. In a skillet, melt 1 tablespoon of butter. Add pearl onions and remaining 1/2 cup (150ml) of stock. Season with salt and pepper, cover and cook over low heat, for around 30 minutes, until onions are tender. Scatter onions over the veal.
5. In a bowl, toss mushrooms with lemon juice. In large saucepan, melt remaining 4 tablespoons of butter over low heat.
6. Add flour and whisk until bubbling. Add 3 1/2 cups (790ml) of reserved veal broth and bring to a simmer, whisking constantly.
7. Simmer over low heat, whisking frequently, for around 10 minutes, until thickened.
8. In medium heatproof bowl, whisk remaining 1/2 cup (120g) of cream with yolks, and season with salt. Gradually ladle in about 1 cup of the hot sauce from stew, whisking frequently.
9. Pour enriched sauce into casserole and warm stew over low heat, stirring gently, until thickened (do not let the sauce simmer!).
10. Stir in parsley and serve with potatoes, rice or noodles.

Bon Appétit! Enjoy!