Blanquette of Veal

Cook time 2 hours
Servings 4-6


1kg of veal shoulder, bone removed and cut into large cubes
1 onion
2 cloves
2 stalks of celery, cut into 3
2 carrots, cut into 3
1 small leek, cleaned and tied
2 bay leaves 

For the sauce:
1 tbsp unsalted butter
2 tbsp flour
250ml of broth
2 egg yolks
1 tbs. cream
1 tsp lemon juice
Salt and pepper 

1 tbsp oil
½ an onion, finely sliced
4 cups rice, washed
1 clove garlic, peeled
1 sprig thyme
Broth (enough to cover rice)

Blanquette of Veal


Place the veal in a large pot and cover with cold water. Bring to the boil slowly, skimming off all the scum with a ladle.

Pierce the onion with the cloves and add it to the pot along with the celery, carrots, leek and bay leaves.

Lower the heat and cook very gently for about 1 ½ hours.

20 minutes before the veal is cooked start the rice. Pre heat the oven to 170C. In a cast iron pot gently fry off ½ an onion until soft. Add the rice, whole garlic, thyme, salt and a couple of ladles of the broth from the pot. Stir, place the lid on and bake in the oven for 20 minutes or until the rice is cooked.

Once the veal is cooked (the meat should be soft and tender), take the veal  and vegetables out of the broth and place on a warm dish covered with foil.

In a small saucepan, melt the butter. Add the flour stirring so as to prevent colouring then add the broth, one spoonful at a time until smooth and thick. Now add the egg yolks, lemon juice and a touch of cream. Season to taste.

Pour the sauce over the meat and vegetables and serve with the rice in the middle of the table.