Veal blanquette recipe by Cyril Lignac

How about preparing a veal blanket similar to Cyril Lignac? The chef shares his easy-to-follow step-by-step recipe!

today, Cyril Linnac whet our appetite with veal stew ! like every morning president share a Recipe Greed on RTL. He presents to us today Veal Blanket recipe To prepare in 20 minutes. We share with you all the necessary ingredients and the steps to follow!

Ingredients of Veal Blanket for Cyril Lignac

this is Recipe from Cyril Lignac 4 people are planned. Here are the required components:

  • 850 gm veal broth in 70 g pieces
  • 1 onion
  • 3 islands
  • 3 green cabbage leaves
  • 2 button mushrooms
  • 1 bunch chives
  • 50 grams of flour
  • 75 g + 10 g butter
  • 15 ml liquid cream
  • olive oil
  • 1 teaspoon coarse table salt
  • Fine salt and ground pepper

Ask the butcher what meat is cooked for a long time: neck, shoulder, loin, tendon, etc.

Veal Blanket Stages by Cyril Lignac

It takes 20 minutes to prepare and 40 minutes to cook. Here are the steps to follow:

  1. Place the meat in a saucepan of boiling salted water with coarse cooking salt and simmer for 5 minutes. Drain the meat with a perforated spoon into a plate or dish. Leave it aside.
  2. 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.
  3. In a saucepan with plenty of water, put the cabbage leaves, carrots, onions, mushrooms cut into quarters, and precooked pieces of veal. Leave it to boil, then reduce the heat. Leave to cook for at least 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.
  4. In a saucepan, make a 75 g roux of butter and flour. Mix with a paddle attachment and cook without browning for 12 minutes, until the starch has softened 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.
  5. 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.

All you have to do is serve the veal with basmati rice and mushrooms. Sprinkle with chopped chives.

Cyril Lignac’s full record can be found on RTL over here.

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