Blanquette de Veau Maison

[bleudauvergne]

Blanquette de Veau Maison

Serves 4 as Main Dish.

This recipe comes from my French mother-in-law, Brigitte Vanel, and has been tweaked over the years to appeal to the tastes of her children. It is usually cooked with a mixture of slices of the belly but equally good in my opinion for any kind of stewing meat. This is a fine dish for the crock pot: adjust time of cooking to cook the meat until tender.

• 1 lb or 1/2 to 1 kilo veal stewing meat or blanquette
  
• 1 onion pierced with 2 cloves
  
• 2 bay leaves
  
• 3 each sprigs of thyme and parsley
  
• carrot, sliced
  
• 2 T all purpose flour
  
• 1 T Butter
  
• 1/2 c pitted washed green olives (optional)
  
• juice of one lemon
  
• salt and pepper
  

Place the cubed meat, the pierced onion, carrots, bay leaves, and herbs in a stock pot and cover with 1 inch water. Bring to a boil, lower heat, and simmer 1 hour. (add water if necessary)

Remove herbs. Mix the butter and flour into a paste, add some of the liquor from the cooking to make it into a thick liquid, and then incorporate that into the meat and cooking liquid. Raise heat until it starts to bubble and thicken.

Add chopped olives, the juice of the lemon, and salt and pepper to taste - simmer 15 minutes more and serve over rice or biscuits with a fresh vegetable in season. You can enrich the sauce with more butter if desired, just before serving.

Keywords: Main Dish, Easy, Veal, French

( RG1114 )