Traditional Veal Blanquette
This is one of the great classics of French cuisine, usually served with rice. There are many variations on the recipe; the only requirements are tender veal and a wonderfully creamy sauce.
Cut the veal into pieces weighing about 2 ounces (50 g) each. Place them in a saucepan. Cover with water and bring to a boil over high heat. Skim off the scum and impurities that rise to the surface.
It is important that all the pieces of meat are the same size and shape so that they cook evenly. To save time, you can ask the butcher to do this for you.
Skimming off the scum allows you to remove any impurities. Don’t hesitate to repeat this process several times to get a good, clear cooking liquid.
Tie 3 sprigs of parsley together with the bay leaf. Peel the onions and cut them into eighths. Peel the carrots. Cut them into thirds, then cut each piece in half. Put the bouquet garni, onions, carrots, clove, and stock cubes into the pan. Leave it to simmer for 40 minutes.
This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits
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