Blanquette de veau printanière

This is my very favorite dish!  Serves 8 to 10.

2 Tbsp vegetable oil
2 Tbsp olive oil
2 lb veal shoulder cut into 2″ pieces
salt and pepper
2 Tbsp flour
2 cloves of garlic, minced
1 cup of dry white wine
1 cup of homemade chicken stock
Bouquet garni
2 Tbsp butter
25 to 30 small onions, peeled
1 Tbsp of sugar
1/2 lb of mushrooms
1/2 cup of cream and 1 egg yolk mixed
1 Tbsp chopped parsley

  • In a heavy casserole or pan, heat the oils.
  • Brown pieces of veal well on both sides, making sure they do not touch each other.
  • Continue until all the veal is browned. Put it in a large casserole.
  • Sprinkle with salt and pepper and the flour.
  • Stir and saute for a few minutes.
  • Add the garlic, wine, chicken stock, bouquet garni and bring to a gentle boil.
  • Reduce heat and simmer gently for 1-½ hours.
  • Meanwhile, melt 1 Tbsp of butter in saucepan and add the onions.
  • After they are slightly brown, sprinkle them with the sugar and sauté a few more minutes.
  • Add to the casserole.
  • In the same saucepan melt another Tbsp of butter, add the mushrooms and cook until all the moisture has evaporated.
  • Add to the casserole.
  • After 1-½ hours make sure the meat is tender.
  • With a slotted spoon gently remove the meat, mushrooms and onions on a serving platter.
  • Reduce the remaining sauce in the casserole, if needed.
  • Remove from the heat.
  • Mix cream and egg yolk and add to sauce. Ladle some of it on top of the meat.
  • Pour the rest in a bowl to pass around for extra.
  • Garnish the platter with parsley and decorate with glazed carrots.
  • Serve rice on the side.

Glazed carrots

  • Cut lengthwise to have sticks about 3 inches long.
  • Simmer in water for 5 minutes.
  • Drain well.
  • In a saucepan melt 2 Tbsp butter, add 2 Tbsp of granulated sugar and the carrots.
  • Sauté for a few minutes.