Veal Paupiettes in Blanquette

Ingredients

• 2 pieces Veal paupiettes (prepared by the butcher, already seasoned)
• 3 pieces Button mushrooms (whole, to add at the end of cooking)
• 1 piece Leek (white and light green part, washed and cut in half)
• 1 piece Turnip (small, peeled and quartered)
• 1 piece Onion (peeled, sliced)
• 3 pieces Carrots (peeled and sliced into rounds)
• 1 clove Garlic clove (split in half, germ removed)
• 1 sprig Bouquet garni (thyme + bay leaf) (tied for easy removal)
• 1 tablespoon All-purpose flour (for the roux)
• 1 piece Egg (only the yolk is used, added off the heat)
• 30 g Butter (unsalted, cold)
• 3 tablespoons Thick crème fraîche (Normandy) (about 45 ml)
• 250 ml Dry white wine (preferably a Burgundy or Loire wine)
• 2 tablespoons Vegetable oil (for initial cooking)
• to taste Salt (use moderately, the paupiettes are already slightly salted)
• to taste Ground black pepper
• 1 sprig Fresh chives (chopped, for garnish)

Instructions

1. Prepare the vegetables

   Peel the carrots, turnip and onion. Cut the carrots into rounds, the turnip into quarters, the onion into dice. Separate the leek, remove the first leaves, wash thoroughly and cut in half. Split the garlic clove in two and remove the germ. Clean the mushrooms but set aside for the end.

   Time: PT15M

2. Brown the paupiettes

   Heat the pan over medium heat, add 30 g butter and 2 Tbsp vegetable oil. When the butter foams, place the two paupiettes and brown on all sides until a nice golden color is achieved, without burning.

   Time: PT5M

   Temperature: medium

3. Deglaze with white wine

   Pour the white wine (250 ml) into the pan, increase the heat slightly and let reduce by half, scraping the browned bits from the bottom with a spoon.

   Time: PT3M

   Temperature: medium-high

4. Add vegetables and broth

   Arrange around the paupiettes the carrots, turnip, onion, leek and garlic clove. Lightly salt, pepper, add the bouquet garni, then cover with water up to half the height of the ingredients (about 400 ml). Bring to a boil, then reduce heat, cover and simmer for 30 minutes over low heat.

   Time: PT30M

   Temperature: low

5. Add the mushrooms

   After the 30 minutes, add the three whole mushrooms to the pan and continue cooking for an additional 15 minutes, still over low heat and covered.

   Time: PT15M

   Temperature: low

6. Strain the broth

   Carefully remove the paupiettes and vegetables with a slotted spoon. Strain the cooking liquid through a fine sieve to obtain a clear broth. Reserve the broth and vegetables separately.

   Time: PT5M

7. Prepare the roux

   In a saucepan, melt 30 g butter over medium heat, add the flour (1 Tbsp) and whisk for 2 minutes without letting it color. The roux should remain pale.

   Time: PT5M

   Temperature: medium

8. Build the sauce

   Gradually pour the strained broth into the roux while whisking constantly until a smooth sauce forms. Let simmer for 4‑5 minutes until slightly thickened.

   Time: PT5M

   Temperature: medium

9. Add the crème fraîche

   Remove the saucepan from the heat, add the 3 Tbsp crème fraîche and stir quickly to bind the sauce.

   Time: PT2M

10. Add the egg yolk

    In a small bowl, beat the egg yolk. Pour the yolk into the sauce off the heat while whisking vigorously to prevent it from coagulating.

    Time: PT1M

11. Season the sauce

    Adjust seasoning with salt and pepper to taste.

    Time: PT1M

12. Combine everything

    Return the paupiettes and vegetables to the pan, pour the blanquette sauce over, cover and gently reheat over low heat for 10 minutes so the flavors meld.

    Time: PT10M

    Temperature: low

13. Finishing and serving

    Sprinkle with chopped chives, serve hot with country bread. Accompany with a glass of cider or white wine if desired.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g