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Blanquette de Veau
Courtesy of my Grandma (deceased 1990).

(Prep Time: 2 hours. Serves 6-8)

This is special, or "company" fare, as my Grandma would have said. It is easy to see why - this White Veal Stew takes a bit of effort and a long time to prepare, and is not exactly low in fat (about 39% of the calories are from fat). I really hope this recipe makes sense; when Grandma told me how to make it, it was confusing; I tried to make the instructions more clear. This is the stew recipe which convinced my mother-in-law that I knew how to cook for her son!

2 lbs. veal shoulder, lean only, cut into bite-sized chunks
1½ quarts water
1 onion, peeled, with 2-3 whole cloves stuck into it
1 teaspoon salt
2 sprigs parsley
1 bay leaf
½  teaspoon dried thyme
1 medium carrot, sliced
18 small onions (pearl-sized)
1 lb. fresh button mushrooms
¼ cup margarine (low fat, no salt added)
¼ cup all-purpose flour
2 egg yolks
2 teaspoons lemon juice
½ cup light cream or half&half
chopped fresh parsley, as a garnish

In a large soup pot, combine the veal, water, onion stuck with cloves, salt, herbs, and carrot. Bring to a boil, skimming off any "scum." Cover and simmer until the veal is tender, about 1½ hours. Add the raw small (pearl) onions during the last half hour of cooking. Remove the veal and vegetables, and strain the stock. Put the veal and veggies into a shallow casserole, and keep warm. Discard the onion with the cloves.

Add the stock, and the mushrooms, back to the soup pot, and simmer for a few minutes until the mushrooms are tender, then remove the mushrooms and set them aside. Meanwhile , in a small sauce pan, melt the margarine, and blend in the flour, stirring constantly (you are making a light roux). Don't let the flour brown! Gradually add a little stock, one tablespoon at a time, stirring constantly, to get the consistency of a light sauce. Add the mushrooms to this, and some of the small onions. Heat through, and then pour this over the veal. Keep this warm.

In a bowl, lightly blend the egg yolks, lemon juice, and half&half (or light cream). Warm this with a little bit of the veal sauce, then pour it all back into the casserole with the veal (you don't want the egg yolks to curdle, that's the reason for this step). Heat the stew gently, but DO NOT BOIL. Serve this in a shallow casserole, garnished with parsley.

Calories
264
Protein (g)
27.1
Cholesterol (mg)
155
Fat (g)
11.1
Carbs (g)
13.3
Sodium (mg)
427



Calories from:
Fat
38.7%
Carbs
20.2%
Protein
41.1%

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