How do you start the week better than a blunket of veal? Cyril Lignac gives you his tips for making this dish work, starting with asking the butcher for long-cooked meat: collar, shoulder, wing, tendon… For the rest, here’s the recipe.
Preparation time: 20 minutes
Cooking time: 40 minutes
Enough for 4 people
850 gm veal broth in 70 g pieces
3 green cabbage leaves
2 button mushrooms
1 bunch chives
50 grams of flour
75 g + 10 g butter
15 ml liquid cream
1 tbsp. coarse cooking salt
Fine salt and ground pepper
Steps to follow
Cover the meat in a saucepan of salted boiling water with coarse cooking salt and boil for 5 minutes. Drain the meat with a perforated spoon into a plate or dish. Leave it aside.
Peel the carrots and onions. Cut the carrots into rings, chop the onion into four, and chop the cabbage leaves into three. Trim and wash the earthen stems of mushrooms, cut one into quarters, the other into thin slices, and set aside separately. Wash and chop the chives.
In a saucepan with plenty of water, put cabbage leaves, carrots, onions, mushrooms cut into quarters, previously cooked pieces of veal, bring to a boil, then reduce the heat. Leave to cook for 30 minutes. At the end of cooking, pass the broth through a colander into a salad bowl and put the vegetables and veal into a clean saucepan.
In a saucepan, put 75 g of butter and let it melt, then add the flour, mix with a paddle, and simmer without turning brown for 12 minutes to form a roux and cook the starch well. Then pour in the broth to cook the veal and vegetables while they are still lukewarm. Mix well, add liquid cream, mix, then check the seasoning of the sauce. Add meat and vegetables in it. Mix gently.
In a hot frying pan, pour a streak of olive oil, put mushroom slices and season with fine salt. Let them color gently, add a piece of butter and pepper.
In a plate, put the blanchet and mushrooms on top and sprinkle with chopped chives. Serve the dish hot.