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Blanquette of Veal

The family will love this impressive and delicious main.


  • Broth:

  • 1kg of veal shoulder, bone removed and cut into large cubes

  • 1 onion

  • 2 cloves

  • 2 stalks of celery, cut into 3

  • 2 carrots, cut into 3

  • 1 small leek, cleaned and tied

  • 2 bay leaves

  • For the sauce:

  • 1 tbsp unsalted butter

  • 2 tbsp flour

  • 250ml of broth

  • 2 egg yolks

  • 1 tbs. cream

  • 1 tsp lemon juice

  • Salt and pepper

  • Rice:

  • 1 tbsp oil

  • ½ an onion, finely sliced

  • 4 cups rice, washed

  • 1 clove garlic, peeled

  • 1 sprig thyme

  • Broth (enough to cover rice)


  • 1.

    Place the veal in a large pot and cover with cold water. Bring to the boil slowly, skimming off all the scum with a ladle.

  • 2.

    Pierce the onion with the cloves and add it to the pot along with the celery, carrots, leek and bay leaves.

  • 3.

    Lower the heat and cook very gently for about 1 ½ hours.

  • 4.

    20 minutes before the veal is cooked start the rice. Pre heat the oven to 170C. In a cast iron pot gently fry off ½ an onion until soft. Add the rice, whole garlic, thyme, salt and a couple of ladles of the broth from the pot. Stir, place the lid on and bake in the oven for 20 minutes or until the rice is cooked.

  • 5.

    Once the veal is cooked (the meat should be soft and tender), take the veal and vegetables out of the broth and place on a warm dish covered with foil.

  • 6.

    In a small saucepan, melt the butter. Add the flour stirring so as to prevent colouring then add the broth, one spoonful at a time until smooth and thick. Now add the egg yolks, lemon juice and a touch of cream. Season to taste.

  • 7.

    Pour the sauce over the meat and vegetables and serve with the rice in the middle of the table.

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