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Blanquette de Veau
Sun 11-Sep-11
8:18 pm
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shelley
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I made this for tea tonight; it is a popular dish here in France.  However if you arent happy using Veal then move away now (the veal we use is kept by the mother all the time and not in a darkened barn alone)

 

800g veal chopped into small cubes

1 large onion or 5 shallot sized or 10 plus pearl onions

(try to leave whole if small; if not then chop roughly)

2 large carrots sliced into rounds

About 3/4 box of button mushrooms sliced thickly

250ml white wine

chicken stock to cover the meat (around 500ml I'd guess)

A small pot (about yoghurt pot) of crème fraiche or double cream

around a dessertspoon of lemon juice

an egg yolk

some butter

some flour

 

lightly brown the veal in the melted butter

 

stir in around 2 dessertspoons of flour and stir well

 

add the wine and stir well again then add the chicken stock 

 

add the vegetables and bring to the boil

 

simmer for around 2 hours on a very low heat

 

whisk the egg yolk, lemon juice and crème fraiche together with a fork

 

Add to the meat and vegetables and serve immediately on a bed of rice

 

MMMMMMmmmm!!!chefi_am_hungryi_am_hungryi_am_hungry

Sun 11-Sep-11
10:55 pm
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Terrier
York

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Shelley I saw a programme the other day which had a section on veal production in the UK, Rose veal, which is vastly different from the old way veal was raised.

Mon 12-Sep-11
8:19 pm
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mike.
Coventry

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I tried some of the british veal at a food festival a while ago. The farmers/producers were there giving away samples and I quite liked it. They had recently been on TV where a top chef didn't like theirs as much as the traditional 'cruelty-style' veal but I imagine that was mainly due to the chef having had lots of the traditional veal and wasn't prepared to compromise in the name of animal welfare.

OK, off the soapbox now...

Visit my blog for food, drink, photography and hamsters.

Mon 12-Sep-11
9:01 pm
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devongarden
Devon, UK

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I am so glad that veal can be back on the menu now. I didn't eat it for years because of how it was produced.

bobquail said:

They had recently been on TV where a top chef didn't like theirs as much as the traditional 'cruelty-style' veal but I imagine that was mainly due to the chef having had lots of the traditional veal and wasn't prepared to compromise in the name of animal welfare.

Maybe the chef just didn't like the taste or texture of real veal, since the non-welfare veal had almost none of either. I would not call it traditional but a travesty of animal rearing practices.

Mon 12-Sep-11
9:08 pm
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shelley
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the veal is all pink here and tastes lovely!  Would really encourage you all to try this recipe it is DELICIOUSmedicinei_am_hungry

Mon 12-Sep-11
9:19 pm
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devongarden
Devon, UK

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I must try it when I get some veal. Our local butcher has some very local veal in the spring or early summer, I just need to keep an eye out for the sign outside that says when they have it in. This gives me yet another reason to get some. I must look up my old recipes for veal, mostly converted to use pork over the years.

Mon 12-Sep-11
9:35 pm
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brightspark
Wilts

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I have cooked this before, but as most of you feel, I was unhappy about using veal for all the same reasons, so I cooked this dish with pork tenderloin.

It is good.

brightsparklystuff

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