Preview

Blanquette of veal with white sauce and tomato confit rice pilaf

Mains, Veal

Veal, cooked gently in an aromatic jus, finished off with a rich sauce and a classic rice pilaf.

Ingredients

Recipe for 4 persons

Blanquette

800 Gr
Veal (shoulder)
1 Unit(s)
Onion
2 Unit(s)
Carrot
1 Leaf(ves)
Bay leaf
2 Sprig(s)
Thyme
3 Unit(s)
Cloves
20 Unit(s)
Frozen pearl onions
200 Gr
Button mushrooms
45 Gr
Butter
30 Gr
Wheat flour

Sauce

2 Unit(s)
Egg yolk
100 Ml
Cream 35%
1 Tbsp
Lemon juice

Rice

250 Ml
White rice
500 Ml
Chicken stock
1 Unit(s)
Onion
2 Tbsp
Butter

Confit tomatoes

2 Unit(s)
Italian tomatoes
1 Clove(s)
Garlic
1 Sprig(s)
Thyme
100 Ml
Olive oil

Preparation time: 120 min

Preheat your four at 350 °F

  • Preparation

    Cut the veal into cubes.  Cut the carrots and onions for the veal into large pieces.  Finely slice the button mushrooms.  Finely chop the onion for the rice.  Remove the seeds from the tomatoes and cut them into small cubes.  Warm the olive oil with the garlic and thyme to infuse it.

  • Veal blanquette

    Place the veal in a pot, cover with cold water and bring to a boil.  Filter and set the meat aside.

    Place the carrots, onion, bay leaf, cloves and meat in a pot, cover with water and cook on medium for about 1h30mins at a gently boil.

    In another pot, sweat the onions and mushrooms with butter, being careful not to color them and then sprinkle with the flour.

    Remove the meat, the carrots and 500ml of the cooking liquid from the first pot and add it to the one with the onions and mushrooms.  Let this cook for about 10 minutes.  In a bowl, whisk together the eggs yolks with the cream and the lemon juice.  Add a tiny bit of the cooking juice to this mix and then pour the whisked mix onto the meat.  Cook a little bit without bringing to a boil.

  • Rice pilaf

    In a medium sauce-pot, sweat the onions gently in butter until you reach a nice golden coloration.  Season with salt and pepper.  Add the rice and continue to cook while stirring for about 5 minutes.  Add the stock and bring to a boil.  Cover and then transfer to the oven to finish cooking, about 18 minutes.  Next, remove from the oven.  Stir and let rest for about 5 minutes, check for seasoning and then add the tomatoes at the end.

  • Confit tomatoes

    Place the diced tomatoes in the garlic and thyme infused oil.  Bring to a boil and then let them confit off the heat, they should be ready in 10 minutes or so.

For a change and a bit more flavour, you can finish the sauce with old-style mustard.

Class with similar recipe

Saturday, 07 September09:30 à 16:30
Ateliers & Saveurs Plateau Mont-Royal
250.00$ / pers.

CHEF FOR A DAY

A day of exceptional learning around the basics of cooking

  • Beef Bourguignon and puree of potatoes with olive oil
  • Blanquette of veal with white sauce and tomato confit rice Pilaf
  • Crunchy vegetable salad, chive deviled eggs.
  • Salmon en papillote , Nantaise butter and a vegetable julienne
  • Hanger steak, sea salt, sauce béarnaise with gratin Dauphinois
  • Fish stock
  • Veal stock
More information
Saturday, 09 November09:30 à 16:30
Ateliers & Saveurs Plateau Mont-Royal
250.00$ / pers.

CHEF FOR A DAY

A day of exceptional learning around the basics of cooking

  • Beef Bourguignon and puree of potatoes with olive oil
  • Blanquette of veal with white sauce and tomato confit rice Pilaf
  • Crunchy vegetable salad, chive deviled eggs.
  • Salmon en papillote , Nantaise butter and a vegetable julienne
  • Hanger steak, sea salt, sauce béarnaise with gratin Dauphinois
  • Fish stock
  • Veal stock
More information

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