Cuisine Fiend https://www.cuisinefiend.com

blanket de veau

Updated: Wed, 16 November, 2022

⯆ JUMP TO RECIPE
Easy recipe for veal casserole or as I called it: blanket de veau. Wonderfully tender veal chunks seared in the pan, baked in the oven with dried wild mushrooms and enriched with cream.

blanquette de veau cuisinefiend.com

Je connais mes blanquettes

I assure you I know a few French words, especially those pertaining to food and cooking, and I can spell them. The ‘blanket’ in the recipe title is simply a shortcut, and the way the dish is referred to in my house. Plus, as I was pleased to find, quite a few people believe that the French veal casserole is called ‘blanket de veau’.

There is a time-honoured tradition of misusing French words in good faith but with an unintentionally hilarious result. Like John Dory, the delightful North Atlantic fish that is called ‘St Pierre’ in French. The fancy first name-surname in the English language is mauled ‘jaune doré’, golden yellow, the colour of the fish when freshly caught.

Incidentally, ‘double entendre’ is never used in French in the sense of an innuendo and RSVP means ‘please respond’ so adding ‘Please RSVP’ or even ‘Please reply by RSVP’ is hysterically ignorant.

veal casserole cuisinefiend.com

Blanquette or blanket?

I am however (with a sardonically raised left eyebrow) using the word ‘blanket’ ironically here.

With good reason too, since both words are etymologically related. ‘Blanquette’ comes from ‘blanc’ – white and means literally ‘a whitey’; the ‘ette’ suffix used to form a diminutive of a word.

The root is the same for the English ‘blanket’ – originally meaning a woollen cloth, presumably naturally white. Who knew all our blankets should be white in colour?

‘A little white thingy’ then: and how does it relate to veal stew? Quite simply, as the meat and the sauce in the dish should be ‘white’, with added cream to the sauce and without browning the meat.

Oops.

I’ll own up: I brown the meat in my recipe below. That probably means it is technically definitely NOT blanquette de veau.

Well now guess what – how fortunate that I don’t call it that then, isn’t it? Not blanquette – mine is a BLANKET, and those come in all colours and hues.

diced veal cuisinefiend.com

How to make my blanket of veal?

Diced meat is sometimes a bit of a roll of a dice, hehe. Obviously, if you manage to procure lean and tender cut from topside or rib, the cooking time might be shorter. Conversely, a less choice cut will need another half an hour in the oven so check with a fork for tenderness before adding the cream.

As I admit above, the recipe is not orthodox. But the method pays off, even if I had to call it ‘blanket’ instead of ‘blanquette’.

Using dried porcini mushrooms gives the dish the wonderful umami flavour so don’t readily swap that ingredient for some bland fresh champignons.

Dried wild mushrooms need soaking in hot water for at least half an hour. Drained and roughly chopped they wait for the meat to be seared (unorthodox!), with the soaking liquor strained and reserved.

Seasoned with salt and white pepper (salting in advance is something I learned from Samin Nosrat and keep being impressed how it tenderised the meat) then dredged through flour, the veal gets quickly browned in the frying pan, then transferred into a casserole dish.

browning veal cuisinefiend.com

And that’s really the end of active cooking since, with added mushrooms, the liquor and thyme sprigs, it goes into the oven for about an hour.

cooking veal stew cuisinefiend.com

Next step is checking for tenderness, as mentioned, and if it’s almost to your satisfaction, adding the cream with a little flour mixed in, to thicken the sauce.

Back it goes into the oven for barely a quarter of an hour – and it’s ready. A squeeze of lemon to taste plus some chopped parsley for colour, and it’s ready to be served over plain pasta, rice or with mashed potatoes on the side.

french veal stew cuisinefiend.com

More veal recipes

Scaloppine al vino bianco, veal escalope in white wine sauce is fit for the smartest dinner party. It’s the dish that illustrates the expression ‘easy fine cooking’!

Veal Pojarski is a super tasty cutlet made of steak partly chopped and partly minced. My veal pojarski is an authentic dish unlike the cheap breaded chicken patties pretending to be the Russian classic.

Negimaki-style veal escalopes, marinated in teriyaki and sliced across like sushi rolls. A party snack with a wow-factor or a dish for the special dinner à deux.

blanket de veau cuisinefiend.com

More meat casserole recipes

Easy chicken Creole with chicken breast chunks and homemade Creole seasoning is an excellent chicken casserole; best served with rice or plain tortilla chips.

Venison casserole with mushrooms and red wine, cooked slowly in the oven, delivers tender and succulent meat with the flavour of juniper, thyme and the wind.

Pork and mushroom stroganoff: perfect for when you want to cook an easy but special dish and can’t afford to spend a small fortune on the ingredients.

french veal casserole cuisinefiend.com



blanket de veau

Servings: 2Time: 2 hours

INGREDIENTS

  • 15g (½ cup) dried porcini mushrooms
  • 500g (1 pound) diced rose veal
  • salt and black pepper
  • 1 tsp plain flour plus more for dredging
  • 1 tbsp groundnut oil
  • ½ tbsp butter
  • 5-6 sprigs of thyme
  • 120ml (½ cup) double cream
  • a squeeze of lemon
  • 1 tsp finely chopped parsley


METHOD

1. Soak the porcini in about 250ml boiling water and leave for at least 30 minutes to soak.

2. Preheat the oven to 200C/400F/gas 6.

3. Season the veal with salt and pepper and toss in a little flour. Shake off excess.

4. Heat up the oil and and butter in a large frying pan. Add the veal pieces and briskly sear on all sides. Transfer to an ovenproof casserole dish.

5. Drain the porcini, reserving the liquid, and chop roughly. Add to the meat in the casserole together with the thyme sprigs.

6. Pour in the mushroom soaking liquid, the meat should be just covered. Cover with the lid and transfer to the oven for 1 hour.

7. When you look in next, there should be very little liquid left. Stir the 1 tsp of flour into the cream and stir into the veal. Return to the oven for another 15 minutes.

8. When out of the oven, add a squeeze of juice into the sauce and stir in the chopped parsley. Serve with plain pasta, rice or mashed potatoes.

Leave a reply

Your email address will not be published

Characters left 800
Comment*
Recipe rating
Name*
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Newsletter

Sign up to receive the weekly recipes updates


Follow Fiend