Elle & Vire Recipes
by Jean-Baptiste Lavergne

Recipe Veal Blanquette

For
8 persons
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picture

To prepare this dish

Ingredient list
MARINADE FOR THE MEAT
1500 g veal breast
200 g sand carrots
200 g celery stalks
400 g mild onions
300 g leeks
QS coriander seeds
QS black pepper
3000 ml white wine
VEGETABLES FOR STUFFING
400 g sand carrots
400 g celeriac
PICKLED ONIONS
1000 g rice vinegar
300 g sugar
400 g turmeric
300 g mild onions
BLANQUETTE SAUCE
300 g shallots
SQ olive oil
300 g button mushrooms
black pepper
200 ml cognac
500 ml Noilly Prat® vermouth
1000 ml white stock
1000 ml Excellence cooking cream 35% FAT
PREPARATION OF THE STUFFING
QS oil
Marinade for the meat
SQ Elle & Vire gourmet butter 82% FAT
300 g egg whites
300 g apanese-style breadcrumbs
QS salt
QS poire
Elle & Vire products used

The recipe,
step by step

  1. 1

    MARINADE FOR THE MEAT

    Cut the veal and the vegetables for braising in mirepoix then add the black pepper and coriander seeds. Add the white wine and marinate, ideally for 24 hours.
  2. 2

    VEGETABLES FOR STUFFING

    Dice the carrots and celery root
  3. 3

    PICKLED ONIONS

    In a saucepan, combine the vinegar, sugar and sliced ginger and bring to the boil. Let marinate for an hour then strain through a conical sieve. Pour the mixture over the sliced onion rings. 
  4. 4

    BLANQUETTE SAUCE

    Sweat the shallots in the olive oil, add the mushrooms and black pepper, and brown. Flambé with the cognac and reduce the liquid. Add the vermouth, flambé and reduce again. Pour in the white stock and reduce. Add the cream, bring to the boil, then strain though a conical sieve.
  5. 5

    PREPARATION OF THE STUFFING

    Remove the meat and vegetables. Brown the meat, then the vegetables. Transfer to a Dutch oven. Deglaze the pan with the marinade, bring to the boil then flambé. Pour the marinade over the meat and vegetables in the Dutch oven. Cover, then cook for 8 hours at 120°C. Blanch the diced carrots and celery root and set aside in the refrigerator. When the meat is cooked, remove it then strain the braising liquid through a conical sieve. Make a reduction with the braising liquid. Shred the meat, add the diced vegetables, salt, pepper and the reduced braising liquid. Shape into balls weighing approximately 80 grams and roll in the breadcrumbs.
  6. 6

    ASSEMBLY

    Pour a tablespoon of braising liquid into a soup plate followed by the blanquette sauce. Deepfry the balls at 160°C for 7 minutes then place on top of the sauce. Decorate each ball with 5 pickled onion rings and serve

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