Blanquette of Veal with Morels Recipe

This exquisite French dish combines tender veal in a creamy white sauce with earthy morel mushrooms for a dish that is sure to impress any dinner party guest. Here’s how to make it:

Ingredients:

• 1 lb veal shoulder, cut into bite-sized pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup white wine
• 5 cups chicken stock
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp salt
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 cup heavy cream
• 1 cup morel mushrooms, cleaned and sliced
• 2 egg yolks
• 1 tbsp lemon juice
• Chopped parsley for garnish

Directions:

1. In a large pot, bring the veal, onion, garlic, white wine, chicken stock, bay leaf, thyme, black pepper, and salt to a boil. Skim the foam off the surface and reduce the heat to low. Cover and let simmer for 1 hour.
2. Melt the butter in a saucepan over medium heat. Whisk in the flour and let cook for 2 minutes.
3. Using a ladle, add a cup of the veal broth to the roux and whisk until smooth. Add another cup and whisk until smooth.
4. Add the roux to the large pot of veal and stir until well mixed. Let simmer for 15 minutes, or until the sauce has thickened.
5. Add the heavy cream and morel mushrooms. Let simmer for another 10 minutes.
6. In a small bowl, whisk together the egg yolks and lemon juice. Slowly add a ladle full of the veal sauce to the yolks and whisk until smooth. Add the yolk mixture back to the pot and stir until well mixed.
7. Let simmer for another 5 minutes. Remove from heat and discard the bay leaf.
8. Garnish with chopped parsley and serve hot with rice or crusty bread.

Verdict:

This blanquette of veal with morels is a rich and flavorful dish that is perfect for a special occasion dinner. The velvety cream sauce pairs perfectly with the tender veal and earthy morels. Be sure to pair it with a side that can soak up all the delicious sauce!