Blanquette de veau is a Frenchvealragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette. The veal can be replaced by porc meat and is called blanquette de porc
From Larousse Gastronomique “BLANQUETTE: the french term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Theoretically, the sauce is obtained by making a roux and adding cream and egg yolks. However, the roux is more often than not omitted. Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. Blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)” We have replaced the veal by porc meat
- 1,2 kg boneless shoulder of pork, trimmed of fat and cut into generous bit-sized chunks
- 16 small potatoes.
- about 3 cups of water
- 60 cl white wine.
- Bouquet garni: 1 thyme sprig, 1/4 bay leaf tied inside 2 3-inch celery stalks
- 4 carrots, peeled & cut into thick sticks
- 2 small bulbs of fennel, each cut in 8 wedges
- 300 gr button mushrooms
- 5 ribs celery, cut into 1” pieces
- 5 ribs of leek, cut into 1” pieces
- 15 baby onions, peeled
- 4 black peppercorns
- 1 teaspoon coarse salt
- 7 Tablespoons butter
- 5 Tablespoons flour
- 2 egg yolks
- 8 Tablespoons heavy cream
- 1 Tablespoon lemon juice
- 1 tablespoon musterd
- minced fresh parsley
Place meat in a large pot, cover with the water and wine and bring to a boil over high heat. Skim off any foam that rises to the surface. Add the bouquet garni, peppercorn and salt and cook for 30 minutes
After 30 minutes add the vegetables and cook for another 30 minutes.
Boil the potatoes (cut in halves) separately in a pan.
When the roux is smooth, add the ½ liter cooking liquid from the porc, little by little, whisking constantly.
Once the all the liquid has been incorporated, add the cream and bring it to a boil and boil rapidly for 2-3 minutes to thicken the sauce. Remove the pot from the heat. Finish with the egg yolks
Whisk the lemon juice and musterd into the egg/cream mixture, then pour back into the hot sauce, continuing to whisk. The sauce should be hot but not boiling.
Season with some pepper and pour the sauce over the meat and vegetables. Sprinkle with parsley.
Sprinkle the stew with some minced parsley and serve immediately accompanied by buttered . Decorate with the potatoes.