Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Veal Blanchette




Source of Recipe


Internet


List of Ingredients




3lbs. veal (preferably veal breast- trimmed into chunks)
1/4 cup flour
2 lge. spanish onions
4 carrots
1 lb. white mushrooms
2 cloves garlic
2 cups white wine
2 cups hvy cream
few sprigs fresh thyme
salt and pepper
1/4 cup olive oil (not extra virgin)


Recipe



1. season veal chunks with salt and pepper, toss them in flour to coat.
2. heat oil in large pot and add veal. brown for 5-10 minutes.
3. add garlic and stir around (3 min.).
4. add onions, carrots, and mushrooms which have been chopped into bite size chunks (5 min.)
5. add white wine and thyme and bring to a simmer. it's best to cover at this point, and simmer for approximately 30 minutes. alternatively, you can simmer with no cover, and add a little H20 if the liquids is not covering the veal.
6. remove cover (if using) add cream, and simmer for 5-10 minutes.
7. adjust the flavor with salt and pepper.

The key concept here is the slow simmering (as opposed to boiling the crap out of it) of the veal in liquid. Otherwise it is very tough meat.