The Comfort of a Warm Blanquette.
Walking along the arcade of the Palais Royal in Paris, we found ourselves peckish for a bite. Although there were no tourists, except a few with an interest in the lovely garden, we nonetheless feared we were in an expensive tourist area. We started toward an exit in hopes of finding a little place for lunch. But within the arcade, we stumbled upon a little bistrot named Muscade. The special of the day was Blanquette de Veau, and the price was just right — €13. So in we went.
The staff was very nice and helpful, and the décor was whimsical, with bright colors and framed artwork by children — their renditions of works of art from the Louvre. The blanquette was outstanding, and it made me want to make one like theirs. I studied several recipes and put together this version I share with you today. The thing that made theirs distinctive was the garnish of cilantro instead of parsley. I have done the same and I hope you like it. Not a cilantro fan? Just use parsley.
~ David
Blanquette de Veau
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Ingredients
- 2 pounds of veal shoulder, cut into 2-inch chunks
- 2 quarts of water
- 1 tablespoon of salt, plus more as needed
- 1 rib of celery, cut into 4 or 5 pieces
- 1 bay leaf
- 3 sprigs of thyme
- 1 medium onion, peeled, studded with 1 clove
- 3 carrots peeled and sliced 1/4-inch on the diagonal
- 5 tablespoons unsalted butter, divided
- 12 small white mushrooms
- juice of 1/2 lemon
- 3 tablespoons all-purpose flour
- white pepper
- 2 large egg yolks
- 1/4 cup heavy cream
- cilantro leaves for garnish
- cooked rice, for serving
Instructions
- In a large Dutch oven over high heat, bring the veal, water, and salt to a boil then reduce to a simmer and cook for 30 minutes. Skim any scum as it forms and discard. Add the celery, clove-studded onion, carrots, thyme and bay leaf and continue to let the veal cook slowly for another hour, until very tender.
- While the veal is cooking, trim the mushrooms and cut into quarters. Melt 2 tablespoons of butter in a skillet, add the mushrooms, season lightly with salt, and cook gently for 3 minutes — do not brown. Add the lemon juice and half a ladle of the veal broth and cook for 5 minutes, or until soft. Set aside.
- When the veal is tender, pour the meat and vegetables into a colander, reserving the broth. Discard the celery, onion, thyme and bay, but keep the veal and carrots. Melt the remaining butter in the same Dutch oven (no need to wash it) over low heat. When melted, add the flour and cook very gently for 2-3 minutes. Slowly add the reserved veal broth to the flour mixture, whisking constantly. Season lightly with salt and generously with white pepper. Bring to a boil, then return the meat and carrots to the pot along with the reserved mushrooms. In a separate bowl, whisk together the egg yolks and cream then pour into the stew in a steady stream while stirring. Immediately turn off the heat. The consistency should be that of a light stew, not overly thick. Sprinkle cilantro leaves over and serve immediately with rice.
- Serves 4-6.
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FEL!X
August 31, 2024 at 4:50 amI like it toooooo!
It is such a comfortable, delicious food.
angiesrecipes
August 31, 2024 at 5:31 amI will devour the whole thing including cilantro…probably would ask for more, except rice :-)) So tasty!
Karen (Back Road Journal)
August 31, 2024 at 5:57 amA true French classic that will never go out of style.
Mad Dog
August 31, 2024 at 6:04 amThat’s a real bargain on the arcade. I’m sure your recreation was every bit as good too!
Kate Jensen
August 31, 2024 at 6:48 amThat restaurant looks fabulous. LOVE the magenta wall and funky light fixture. And yum to the veal dish!
Barb
August 31, 2024 at 7:53 amDavid, your presentation and recipe are perfect! I have seen numerous photos of this dish and many just don’t look appetizing, but you nailed it! Since veal is almost impossible to find here, I may try this with chicken thighs until the opportunity to purchase veal arises. I will, of course, garnish with parsley! Hope all is well.
Carolyn Niethammer
August 31, 2024 at 8:30 amJust about anything would be fun in that adorable restaurant. And the price certainly was right.
sherry
August 31, 2024 at 5:38 pmI love coriander/cilantro! And I just love the idea of the children’s artwork imitating the Louvre artworks. Sounds like a great price for the veal dish in Paris.
cheers
sherry
Ronit Penso
September 1, 2024 at 9:51 amThe restaurant looks like a great find, especially if the waiters were nice – not always the case in Paris!
I haven’t made this classic dish in ages, so this post definitely motivated me to keep it in mind for fall/winter. I actually like the cilantro twist in it! 🙂
The-FoodTrotter
September 2, 2024 at 8:42 pmI’m a bit ashamed – as a Frenchman – to realize I haven’t blanquette de veau for about a decade…. Which is even more curious, since I absolutely love this dish. I sometime prepare it with porc, since some cuts have a fairly similar flavour as veal. Anyway, your blanquette looks luscious and I’d love to have a plate too 🙂
Jeff the Chef
September 3, 2024 at 6:23 amThis looks really wonderful. I love how the rice is incorporated. And egg yolks! That’s the real surprise. I’ll bet it’s delicious.
Ben | Havocinthekitchen
September 3, 2024 at 4:40 pmI don’t think I’ve ever heard of Blanquette de Veau, but this combination of flavours and textures sounds terrific and so hearty!
Mimi Rippee
September 4, 2024 at 9:12 amThis is beautiful! I hope I haven’t missed anything. We’ve been traveling with little reception! Not complaining….
Velva
September 5, 2024 at 6:33 amI love the comfort of this dish.These are my favorite kind of dishes.
Raymund
September 5, 2024 at 7:20 pmHey David! Your experience at Muscade sounds delightful, and it’s great that you found such a gem in a touristy area. The blanquette de veau with cilantro instead of parsley is a unique touch, I love this version as I find cilantro flavour to be better
2pots2cook
September 6, 2024 at 6:26 am13 euros ? Unbelievably cheap ! Writing down for my trip !!!!!!! Thank you!
Pauline McNee
September 6, 2024 at 4:46 pmThis looks like such a French classic David, I would love this and with coriander. Your cooking technique captures the essence of this dish. It looks absolutely delightful. Thanks for sharing this one.
Valentina
September 12, 2024 at 2:56 pmYes please for the cilantro. This sounds and looks like a delicious comfort food. (Especially if I were in Paris!) 🙂 ~Valentina