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Blanquette of Veal with Pearl Onions and Mushrooms

 

Author
JWU College of Culinary Arts

Minimum internal temperature 200°F

Yield
10 servings

Serving Size
7 ounces (200 grams)

Recipe ID
C00262

Ingredients
US standard
Metric
Veal shoulder, boneless, cut into 1½-inch (6.3-centimeter) cubes
6 pounds
2,721 grams
Water
As needed
As needed
White veal stock or rich white chicken stock
3 quarts
2.83 liter
Chablis wine
1 ½ cups
355 milliliters
Aromatics:
Garlic cloves, peeled, crushed
3 each
3 each
Leeks, white part only, cleaned, split lengthwise
3 each
3 each
Celery stalks, cut in half crosswise
3 each
3 each
Carrots, peeled, cut lengthwise
2 small
2 small
Onion, peeled, core intact, cut in half, studded with 2 cloves
1 each
1 each
Bouquet garni (thyme, parsley, tarragon and bay leaf)
1 each
1 each
Salt, Kosher
To taste
To taste
Roux
5 ounces
142 grams
Butter, clarified
1 ounce
28 grams
Food service mushrooms, whole, cleaned, quartered
1 pound
454 grams
Pearl onions, core intact, peeled by blanching
30 each
30 each
Sugar
1 teaspoon
1 teaspoon
Water
4 ounces
118 milliliters
Egg yolks
3 each
3 each
Heavy cream
1 ½ cups
355 milliliters
Lemon juice, fresh
2 tablespoons
2 tablespoons
Salt, Kosher
To taste
To taste
White pepper
To taste
To taste
Parsley, flat leaf or chives fresh, chopped
¼ cup
9 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. Place veal in a pot and cover with lightly salted water by 1 inch (2.54 centimeters). Place on medium heat and bring to a boil. Immediately remove from heat and drain in a colander. Discard the liquid. Rinse the meat with cold water. Rinse the pan.
  3. Wrap meat loosely in cheesecloth, place in the same pan, and cover with the stock and wine. Bring to a simmer over medium-low heat. Occasionally skim the surface to remove the white impurities that will rise. When the liquid comes to a simmer, add the aromatics and a pinch of salt. Lower the heat and cook gently until the meat is fork tender, about 1 1/2 hours. Continue skimming as needed.
  4. Remove the meat, keep in the cheesecloth bundle, and place in a holding oven. Cover to prevent the meat from drying out.
  5. Strain the liquid through a chinois mousseline into a clean pan. Discard the aromatics.
  6. Temper in the roux and simmer until reduced by half. Stir often to prevent sticking. Thin with water if sauce gets too thick. Strain through a chinois mousseline, return to pan, and add the meat over low heat.
  7. Prepare the garnishes while the veal is cooking. For the mushrooms, gently sauté in butter in a hot pan until tender and lightly browned. For the pearl onions, combine with the sugar and water in a small sauté pan and cook until the onions are tender and the water has evaporated. The onions should be glazed but not browned. Use a lid if the water is evaporating too quickly.
  8. To finish the sauce: Combine the yolks with the cream and lemon juice. Temper into the sauce. Right before service, add the mushrooms and warm through. Sprinkle with parsley or chives.Be careful not to boil or the sauce may “break.” Adjust seasoning and serve immediately or hold hot at 135°F (57°C) or above.
  9. Plate the blanquette and distribute the onions evenly.