Blanquette Of Veal Recipes

Steps:

• Cover the veal with cold water to "blanch" it. Drain and rinse the veal.
• Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set them aside.
• In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
• Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
• In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
• The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.

Steps:

• Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.
• Trim veal of any excess fat and cut into large bite-size cubes. Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it's not. The stew can be cooled and chilled or frozen at this stage.
• When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.
• Meanwhile, boil tagliatelle according to pack instructions - about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a 'barrel' of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.
• Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.

Steps:

• In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
• To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
• In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
• In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

Steps:

• Cover the veal with cold water to "blanch". Drain and rinse the veal.
• Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set aside.
• In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
• Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
• In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
• The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot, whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.

Steps:

• In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
• Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
• When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.

Steps:

• Stew meat and vegetables:
• Cut meat away from veal breastbone, reserving bone, and cut meat into 2-inch pieces.
• Bring veal breast and shoulder, veal bone, and water to a boil over moderate heat in a 7- to 8-quart heavy pot, skimming froth. While water is heating, wrap parsley, thyme, bay leaf, and peppercorns in a small square of cheesecloth and tie into a bundle to make a bouquet. Add bouquet garni and onions to pot and simmer, uncovered, until veal is tender, 1 1/4 to 1 1/2 hours.
• Preheat oven to 300°F.
• Transfer veal with a slotted spoon to a heatproof serving dish and keep warm in oven, covered with foil.
• Discard veal bone, onions, and bouquet garni, then pour stock through a fine sieve into a large bowl. Return stock to cleaned pot, add carrots and leek, and simmer until tender, 10 to 12 minutes. Transfer vegetables to serving dish. Boil stock until reduced to about 2 1/2 cups, about 10 minutes.
• While stock is reducing, heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, stirring, until just tender, 6 to 8 minutes. Transfer to serving dish and season veal and vegetables with salt and pepper. Keep warm in oven.
• Make sauce:
• Melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in flour. Cook roux, stirring, 3 minutes (do not let brown). Whisk in reduced stock and simmer, uncovered, whisking occasionally, 15 minutes. Whisk together yolks and crème fraîche in a small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into remaining sauce with lemon juice, then cook over moderately low heat (do not let boil), stirring constantly, until it reaches 160°F on an instant-read thermometer and coats back of a wooden spoon.
• Season sauce with salt and pepper and pour over veal and vegetables.