Macaroni gratin with vegetables
Easy
Serve hot
Blanquette de veau with bacon
Easy
Serve hot
Print recipe
Ingredients
- Gnocchi (ref. D101) - 150 g
- Forestière sauce - 100 g
- Veal meat for blanquette - 230 g
- Carrot cut "paysanne" - 1/2 pc.
- Minced yellow onion - 1/4 pc.
- Paris mushrooms (cut into quarters) - 5 pcs.
- Dry white wine - 6,5 cl
- Veal stock - 10 cl
- Egg yolk - 1/4 yolk
- Fresh cream - 5 cl
- Lemon juice - according to taste
- Butter - 10 g
- Olive oil - 1 tbsp
- Salt and pepper
Preparation
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Ingredients
- Gnocchi (ref. D101) - 150 g
- Forestière sauce - 100 g
- Veal meat for blanquette - 230 g
- Carrot cut "paysanne" - 1/2 pc.
- Minced yellow onion - 1/4 pc.
- Paris mushrooms (cut into quarters) - 5 pcs.
- Dry white wine - 6,5 cl
- Veal stock - 10 cl
- Egg yolk - 1/4 yolk
- Fresh cream - 5 cl
- Lemon juice - according to taste
- Butter - 10 g
- Olive oil - 1 tbsp
- Salt and pepper
Blanquette de veau with bacon
Preparation
Brown the meat with butter in a frying pan until the pieces are lightly coloured. Moisten with the dry white wine and the veal stock. Add some water if necessary. Add the carrots, onions, mushrooms and the forestière sauce. Let simmer for 1h30 to 2h at very low heat, stirring often and gently. If necessary, add a little water from time to time.
Reheat the Gnocchi in lightly salted boiling water for 2 min. and drain. Fry the gnocchi gold brown in a pan with olive oil. Once coloured, put them on absorbent paper to remove excessive oil
Salt lightly.
Mix the cream, egg yolk and lemon juice. Add this mixture to the preparation and mix everything. Do not bring to a boil.
Arrange the blanquette nicely on a warm dish and arrange the gnocchi.
Cold line preparation
Follow the steps explained above, but let the preparation cool down before filling in trays. We do not recommend adding lemon to prevent the sauce from “turning”.