Blanquette de Veau

Name: Blanquette de Veau
Yield: makes 4 to 6 servings
Ingredients: 6 tablespoons (3/4 stick) butter; 2 pounds boneless veal shoulder, cut into 2-inch cubes; 1 onion, peeled and quartered; 2 carrots, cut into chunks; 2 turnips or parsnips, trimmed, peeled, and cut into chunks; Salt and black pepper to taste; 6 cups chicken stock, preferably homemade (page 160); 2 bay leaves; 7 fresh thyme sprigs; 1/4 cup flour; 2 egg yolks; 1/2 cup heavy cream; 1 tablespoon fresh lemon juice; Chopped fresh parsley leaves for garnish, optional

December 14, 2011

A longtime symbol of cuisine bourgeois—the simple, hearty home cooking of France (which is more valuable to most of us than haute cuisine, the four-star stuff)—this is an immensely satisfying dish and quite straightforward. Serve it over white rice or with crusty bread.

Recipe notes

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