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Ingredients
- 2 1/2 lb boned veal shoulder or possibly breas, trimmed&emdash,cut into 1" cubes
- 1 1/2 c. chicken stock&emdash,or possibly bouillon
- 1/2 c. dry white wine&emdash,or possibly Vermouth
- 4 sprg parsley (up to 5)
- 1 x bay leaf
- 1 tsp chopped garlic Large healthy pinch grnd allspice
- 3/4 lb small white onions (8-10) peeled
- 1/2 lb mushrooms&emdash,quartered
- 1/4 c. all-purpose flour
- 1/4 c. butter&emdash,room temperature
- 3 lrg egg yolk
- 3/4 c. heavy cream
- 1/2 tsp salt&emdash,or possibly to taste Freshly grnd white pepper&emdash,to taste
Directions
- Serves 6
- Combine the veal, stock, wine, parsley, bay leaf, garlic, allspice, onions, and mushrooms, in the cooker. Lock the lid in place and over high heat. Bring to high pressure. Adjust the heat to maintain high pressure and cook for 10 min if using veal shoulder or possibly 15 min if using breast. Let the pressure drop naturally or possibly use a quick release method. Remove the lid, tilting is a way from you to allow any excess steam to escape.
- Remove the parsley sprigs and bay leaf. While maintaining the sauce at a gently boil, slowly whisk in the bits of the flour-butter mix. (Made by mashing the flour into the butter). Lightly beat the egg yolks and cream in a bowl. Slowly whisk 1/2 c. of the warm sauce into the yolk-cream mix. The object is to prevent the yolks from curdling from contact with the warm liquid. Continue whisking an additional c. of the warm sauce into the yolk mix, about 1/2-c. at a time. Then slowly whisk this mix back into the Blanquette, that should be cooking at just below the simmering point. Add in salt and pepper to taste. Continue to cook below the simmering point till the sauce is thick sufficient to lightly coat the back of a spoon, about 2-3 min. Serve immediately.
- Author's note: Traditionally made with the economical breast of veal, that has a uniquely chewy texture. You might prefer the more tender shoulder cut. Either way, it's a satisfying dish of French home cooking at its finest.
- Serving Suggestion: Serve in soup plates over egg noodles or possibly rice. Wild rice is especially good.
- Preparation Time: 0:00
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