Wagner-Arbitration

Blanquette de Veau

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Blanquette de Veau

Recipe by Felix Krumbiegel
5.0 from 1 vote

With this recipe, I take you on a journey back in time to the wonderful three months during my elective station in Paris from October to December 2017. My love for cooking and experimenting in the kitchen quickly drove me to explore cookbooks of French home-cooking and then to the market at Place Monge, not far from my small apartment near Rue Mouffetard in the 5th arrondissement. I was most impressed by this Blanquette de Veau, a stew with a special touch of tarragon and a technique new to me for thickening the sauce – binding with an egg yolk. I have presented this dish several times to my friends, but also gladly to myself. First in Paris, then in our arbitrattoria and again and again to remind me of the fantastic time in Paris. Vive la France!

Course: SecondiCuisine: FrenchDifficulty: Medium
Servings
+
-

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Baking Time

120

minutes
Total time

2

hours 

30

minutes

Ingredients

  • Veal (150 g per person), e. g. from the topside or nut

  • 1 bottle 1 of yellow wine (white wine is also possible)

  • 200 ml 200 veal stock

  • 1 1 bunch tarragon

  • 1 handful 1 of parsley

  • 4 4 carrots

  • Brown mushrooms

  • 1 1 onion

  • 1 1 egg yolk

  • 1 tbsp 1 of crème fraîche

  • 1 tbsp 1 lemon juice

  • Butter

  • Flour

  • Salt and pepper

Directions

  • Cut the meat into 3–4 cm pieces (or larger/smaller – depending on your taste). Salt and pepper the meat and dust it lightly with flour. Then fry the meat in butter – it should not be cooked through.
  • Take out the meat and fry the vegetables in butter for a few minutes. They should not brown, but at least be fried until translucent. Then deglaze the vegetables with the veal stock and a good shot of wine and let it boil down until it is reduced by half.
  • Add the meat, pour in the rest of the wine (the meat should be covered), and add a good knob of butter (be generous with the butter, 2 tablespoons may be allowed) and the tarragon and parsley before placing the dish in the oven at 160 °C for 2 hours.
  • Then it’s time to bind the sauce. Mix the crème fraîche, the lemon juice and the egg yolk and stir the mixture with a whisk into the still hot, but at least slightly cooled dish (because we don’t want scrambled eggs).
  • Serve with potatoes and yellow wine.

Equipment

  • Oven-proof casserole
  • Oven
  • Whisk

Notes

  • Serve with potatoes and yellow wine.
  • Let the dish cool slightly before binding the sauce with the egg yolk, or you will end up with scrambled eggs.

About Wagner Arbitration

The law firm WAGNER Arbitration has its offices in Berlin and specializes in dispute resolution with a focus on arbitration. In addition, the firm offers comprehensive counseling services related to domestic and international business disputes and transactions.