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blanket de veau

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Blanket de veau

I got some diced English rose veal from my butcher’s and thought I’d make blanquette de veau. How haute cuisine and poncey that sounds, eh? Two things have transpired this morning however: one - when I opened my veal vacuumed pack it turned out the meat was diced VERY SMALL. Not good chunks as I’d imagined. Tiny. Almost scraps.

Secondly – when I looked up aforementioned blanquette I realised the meat is supposed to be BOILED. Bleeeuuurgh. Boiled meat does not sound appealing even though the end product might be delicious. I also imagined fishing out those tiny scraps from boiling stock and decided I’d apply my own method. And so, since I cannot frankly call my dish blanquette I called it BLANKET DE VEAU. It was delishhh still.

blanket de veau

Servings: 2Time: about 2 hours

INGREDIENTS

  • 1lb of diced rose veal (does NOT have to be chopped finely as if for a steak tartare) trimmed of fat and other nasty stuff
  • a generous handful of dried porcini mushrooms (SO worth using porcini instead of boring champignons)
  • a few sprigs of thyme
  • two or three cloves of garlic, chopped
  • salt and pepper, and a little flour
  • oil and a little butter for frying
  • a spoonful of double cream
METHODSoak the porcini in boiling water well ahead of making the dish. Season the veal with salt and pepper and sprinkle some flour to coat it. Drain the porcini, reserving the liquid, and chop roughly.

Heat up a little butter in an oven-proof casserole dish, put in mushrooms and season well (lots of black pepper!). Fry the meat in a little oil, separating the pieces (I had a lot of separating to do).

Veal stew

In the meantime preheat the oven to 200C/400F/gas 6. When the meat has browned, put it in with the mushrooms, deglaze the pan with some reserved liquid, pour into the casserole together with the rest of the liquid. The meat should be just covered. Add the garlic and thyme, bring to the boil and put in the oven for about an hour. There should be very little liquid left by that time. Stir in the cream and put back in the oven for another five minutes or so.

Serve with rice or mash.

I had to make do with just veg (very lovely carrots pulled from the garden this morning).

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