Classic Blanquette de Veau with Boulangère Potatoes
Blanquette de veau is a classic French veal stew finished with a pale, velvety sauce made from cooking broth, egg yolks, and cream. In this version, I serve it with boulangère potatoes, which are sliced potatoes baked with onions, butter, and broth until tender and richly flavored. It is the kind of dish that works for a Sunday family meal, a colder evening, or a dinner that needs a little more old-school French comfort.
Ingrédients
For the blanquette
- 3 lb veal stew meat cut into large cubes
- 1 large yellow onion cut into large pieces
- 1 leek white part only, cut into chunks
- 3 carrots cut into large pieces
- 1 sprig thyme
- 2 bay leaves
- 4 cups chicken broth
- 1 cup dry white wine
- 2 egg yolks
- 1 cup light cream or half-and-half
- Salt and black pepper
For the boulangère potatoes
- 3 lb Yukon Gold potatoes thinly sliced
- 2 large yellow onions thinly sliced
- 3 tbsp butter
- 3 1/2 to 4 cups chicken broth
- Salt and black pepper
For the garnish
- 1 bunch asparagus
- 1 tbsp butter
Instructions
- Preheat the oven to 350 F.
- Cook the sliced onions for the potatoes in butter over medium heat without browning. Season lightly.
- Layer potatoes and onions in a buttered baking dish, seasoning lightly between layers. Pour in enough broth to come about two-thirds up the potatoes. Bake uncovered for about 1 hour.
- In a large pot, combine onion, leek, carrots, thyme, bay leaves, veal, chicken broth, and white wine. Bring slowly to a boil and skim the foam.
- Lower the heat and simmer gently for about 1 hour, until the veal is tender.
- Remove the veal. Strain the broth if desired and keep it over very low heat.
- Whisk together egg yolks and cream. Temper with a little hot broth, then stir the mixture back into the pot over low heat without boiling.
- Return the veal to the sauce and season with salt and pepper.
- Boil the asparagus in salted water until tender, drain, and toss with butter.
- Serve the veal and sauce with boulangère potatoes and asparagus