Ingredients
- 4 pounds veal breast, boned, cut in large dice
- 20 pearl onions
- 2 quarts beef stock
- 1 sachet d'epices (1 tablespoon parsley, 1 tablespoon peppercorns, 1 tablespoon thyme and 1 bay leaf in a cheesecloth bag)
- 6 tablespoons butter, divided
- 1/2 cup all-purpose flour
- 6 ounces (about 2 cups) white button mushrooms, cleaned and sliced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 egg yolks
- 1 cup heavy cream
Description
Food Network Invites You To Try This Veal Blanquette Recipe From Robert Irvine.
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