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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. 1 kg veal stew meat cut into cubes
  2. Bouquet garni (thyme, bay leave, rosemary)
  3. ¼ l white wine
  4. 1 Tbsp. olive oil
  5. 100 g butter
  6. 1 Tbsp. flour
  7. ⅓ l chicken stock
  8. 4 carrots
  9. 1 onion
  10. Salt and pepper
  11. 2 Tbsp. sour cream
  12. 1 egg yolk
  13. 3½ tsp. sugar
  14. 1 16.0 oz. can tomato paste
  15. salt, to taste


  1. Peal and cut the carrots into thin slices. Peal and cut an onion into quarters.
  2. 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).
  3. 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.
  4. 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.
  5. Transfer the gravy into the Dutch oven and cook for another 20 minutes.
  6. Remove from heat. Add a tablespoon of cream, an egg yolk.
  7. Serve with rice, garnished with parsley.