This week, one of the best French recipe, old fashioned style Blanquette de veau.
For 8 people you need:
- 1,6 Kg veal (shoulder)
- 150 gr onion
- 150 gr Carrots
- 150 gr leeks
- 1 celeriac branch
- 2 garlic cloves
- 1 Bouquet garni
- 300 gr mushrooms
- 250 gr spring onions
- 40 gr butter
- Half of a lemon
Sauce: 70gr of butter, 70gr of flour, 1dl cream, 3 yolk eggs, sugar, cloves, salt and pepper.
In a stew pan place the veal and cover with water, cook for 5 minutes, drain. Put back 2 liters of cold water and some veal stock. Salt and add the rest of the vegetables and the bouquet garni (pick the onion with the cloves). Cook to boil, spume and leave the stew cook for one hour.
In another pan cook the onion and mushrooms with 20 gr of butter with the juice of the half lemon, a pinch of salt, and 10 cl of water.
Sauce: Melt the butter in a pan, add the flour and mix for 2 to 3 minutes (make sure that it doesn’t turn brown). Use 1,5 l of the stock (from the stew pan) to dilute the flour, use a whip to mix the sauce until dense enough. In an other hand take the yolk eggs and the cream, mix them with the whip. Add everything gently into the stew pan out of the fire. Add the mushrooms and the onions. Filter the sauce, and cover the meat with.
To pair with this delicious meal and preserve the veal and vegetable delicate flavours I suggest a Cahors with a terrific finest from the Mas del Perié, either Acacias 2015 or Amphore 2011. Those cuvées offers a subtle bouquet of violets with a silky tannin structure, a little bit more intense with Amphore. A cheaper option (but still brilliant) taste the Satellite 2015 from Olivier Techer wine director of Gombaude Guillot in Pomerol. this Côte de Castillon is rich and well balanced with red and black fruits aromas, with a delicate extraction that gives a silky and dashing ensemble.