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Blanquette De Veau

A veal dish simmered in a white sauce with cream, egg yolks, and seasonings, garnished with croutons, lemon, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Blanquette De Veau

Ingredients

Directions

Prepare the veal

  1. Soak the veal pieces in a bowl of vinegar and water for 1 hour to draw out the blood.

  2. Simmer the veal in water for about 1 hour and 30 minutes until very tender.

  3. Remove the veal.

  4. Strain the broth.

Make the sauce

  1. Make a white roux.

  2. Stir the boiling broth into the roux until thickened.

  3. Add lemon juice, nutmeg, salt, and cayenne to the sauce.

  4. Return the veal to the sauce.

  5. Let the veal stew gently over boiling water for 30 minutes.

Finish and serve

  1. Dish the meat neatly.

  2. Bring the sauce to a boil.

  3. Beat the egg yolks with the cream. Pour some hot sauce over the egg mixture.

  4. Remove the sauce from heat. Stir in the egg mixture.

  5. Pour the sauce over the veal.

  6. Garnish with croutons, lemon slices, and parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Vinegar + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together6,477 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal breast
Becomes tender through long simmering, forming the main body of the stew.
Egg yolks
Thicken the sauce gently into a smooth, rich finish when stirred in off the heat.
Cream
Adds richness and a smooth texture to the sauce, combined with the egg yolks.
White roux (in the method)
Thickens the broth into a smooth, cohesive sauce.

The step that matters

Stir the egg mixture in off the heat. Egg yolks coagulate and can curdle if they get too hot. Tempering them with hot sauce and removing the pan from heat keeps the sauce smooth and creamy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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