Main course · French

Blanquette de Veau (Veal in Creamy White Sauce with Mushrooms)

Name: Blanquette de Veau (Veal in Creamy White Sauce with Mushrooms)
Total time: 80 min
Yield: 4
Cuisine: French
Ingredients: 800 g veal shin, cut into thick pieces; 700 ml chicken stock; 2 carrots, sliced; 1 leek; 1 onion; 2 bay leaves; 200 g chestnut mushrooms, sliced; 150 ml double cream; 2 egg yolks; 2 tbsp plain flour; 30 g unsalted butter

80 min Serves 4 ~547 kcal/serving ~£11.90 (£2.98/serving)

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

800 g veal shin, cut into thick pieces
700 ml chicken stock
2 carrots, sliced
1 leek
1 onion
2 bay leaves
200 g chestnut mushrooms, sliced
150 ml double cream
2 egg yolks
2 tbsp plain flour
30 g unsalted butter

Nutrition (per serving)

Calories: 547 kcal
Protein: 43.9 g
Carbohydrate: 13.5 g
of which sugars: 7.5 g
Fat: 35 g
of which saturates: 18.9 g
Fibre: 3 g
Salt: 1.73 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Put the veal into a large pot with the chicken stock, carrots, leek, whole onion and bay leaves.
2
Bring to the boil, skim off any scum, then reduce the heat and simmer gently for 50 minutes until the veal is tender.
3
Lift out the veal and vegetables with a slotted spoon, discard the onion and bay leaves, and keep the cooking liquid.
4
Melt the butter in a clean pan, stir in the flour and cook for 1 minute, then gradually whisk in the hot cooking liquid until smooth.
5
Add the mushrooms and simmer for 8 minutes until the sauce has thickened and the mushrooms are tender.
6
Whisk the egg yolks with the double cream, then whisk a ladleful of the hot sauce into this mixture before stirring it all back into the pan off the heat.
7
Return the veal and vegetables to the pan to warm through gently without boiling, then season and serve.

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