main · Cooking course

Serves 4

Ingredients

• Veal — 600 g
• Water — 700 ml
• Bouquet garni — 1 pc
• Celery — 100 g
• Onion — 100 g
• Carrot — 100 g
• Garlic — 5 g
• Button mushrooms — 75 g
• Cream — 150 g
• White pepper
• Sugar

Rice

• Basmati rice — 150 g
• Salt — to taste
• Butter — to taste

Garnish

• Carrot — 200 g (1 large)
• Daikon — 200 g
• Shallot — 100 g
• Butter — 60 g
• Salt
• White pepper
• Sugar

Instructions

Broth

1. Cut 2 cm pieces of veal into small cubes. Place in a pot, cover with ≈1–1.5 L water, add the bouquet garni, and simmer ≈30 minutes at a bare simmer. Skim constantly.
2. Finely dice onion, celery, and carrot. Add to the broth with the meat.

Garnish

1. Cook the rice — salt, water roughly twice the volume of rice.
2. Glazed vegetables. Dice the daikon and carrot, trimming sides first to make even sticks.
3. Place the cubes in a pot, add butter, white pepper, salt, sugar, a splash of water; put on the heat.
4. Once the rice is cooked and the liquid absorbed, stir in butter, cover, and take off the heat.

Blanquette

1. Strain the veal broth into a pan; set the meat and vegetables aside. Add cream to the broth and put on the heat. Reduce slightly.
2. Quarter the mushrooms. Salt, pepper the sauce, continue thickening.
3. Peel the shallots; glaze in a separate small pot with butter, salt, sugar, pepper.
4. Once the sauce is thick, add the mushrooms and the meat with the vegetables.

Serving

Mound rice in the centre, make a well in the middle. Spoon the blanquette in, ladle sauce over. Surround with the glazed shallots.