Monday, March 19, 2012

Blanquette de veau

 Valentine's Day 2012









 





I can't find my words to define this French food. It has many flavors to delight each and one of your taste buds :).

Ingredients
 
1.5 kg veal / chicken / turkey
1 large onion, cut in half
2-3 carrots, peeled and cut in two
2-5 cloves garlic (optional)
1 stem / stalk celery (I used the leaves also), cut in two
thyme
1 bay leaf
6-8 cloves
Salt and pepper

Garnish
300 g mushrooms, cut into quarters
200 g pearl onion, peeled
50 g butter
1 teaspoon sugar
Salt and pepper

Sauce
2 yolks
200 ml sour cream
1 lemon (juice)
nutmeg

Preparation
Cut the meat into cubes of approx. 3cm, then place it in a pot of water and bring it to a boil.














Drain the water, then place hot water over it again (1.5 l), add the onions, the cloves, the carrots, the celery, the thyme, the bay leaf, salt and pepper (preferably white pepper).














and simmer for 1 hour and half.

After the meat has cooked, remove it to a bowl, cover with foil and keep warm.
Strain the remaining broth and let it on the stove top to boil until quantity reaches about 600-700 ml.














Garnish
Meanwhile put the
pearl onions in a saucepan, with chives, sugar, salt, with half of butter, and cover up to three quarters with water,














Keep it on the fire until all the water evaporates (move pan around so the pearl onion cooks evenly throughout).
 














In another saucepan sauté the mushrooms with the remaining butter, salt and pepper, until all the juice from the mushrooms evaporates.

Sauce
Mix yolks with lemon juice and sour cream, then add the nutmeg,















then pour it down on the remaining juice from the meat, then place it in a pan on the stove top. Stir continuously, letting it simmer for about 7 minutes and add salt to taste.
If you want thicker sauce, you can add add 1 spoon of flour (I didn't put).

Mix gently
the pearl onions with the mushrooms and the meat, and then pour the sauce over them.














Serve with boiled rice, this is why is
preferable for the sauce to be more liquid.





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