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La Blanquette de Louisette
(recipe, Murielle Helgeson)
This is my mom's recipe of the famous french veal stew. It is delicious. I translated it for a cooking class that she gave in Paris for a group of american students.
- 1 kg veal stew meat cut into cubes
- Bouquet garni (thyme, bay leave, rosemary)
- ¼ l white wine
- 1 Tbsp. olive oil
- 100 g butter
- 1 Tbsp. flour
- ⅓ l chicken stock
- 4 carrots
- 1 onion
- Salt and pepper
- 2 Tbsp. sour cream
- 1 egg yolk
- 3½ tsp. sugar
- 1 16.0 oz. can tomato paste
- salt, to taste
- Peal and cut the carrots into thin slices. Peal and cut an onion into quarters.
- Place all stew meat on a large plate and season with salt and pepper. Add 50 g. of butter and a tablespoon of olive oil in a large Dutch oven or a casserole. Working in 2 batches, lightly brown the cubes on all sides (about 5 minutes).
- Add the wine, the chicken stock, the onion, the carrots and bouquet garni. Bring to a boil, then reduce to a simmer for 1 ¼ hours.
- Remove from heat. In another pan, melt the remaining butter, add a full tablespoon of flour and stir preferably with a wooden spoon. Add progressively with a small ladle the stew stock to make a “roux”, stirring until thickening. Use all the stock.
- Transfer the gravy into the Dutch oven and cook for another 20 minutes.
- Remove from heat. Add a tablespoon of cream, an egg yolk.
- Serve with rice, garnished with parsley.