INGREDIENTS
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Blanquette
800g veal rump, trimmed and cut into 1-inch cubes (approx. 4 pieces per portion)
24 button onions
400g mushrooms (Paris or button)
2 onions, finely diced
300ml double cream
500ml white chicken stock
25g butter
30g flour
Small bunch thyme (split in half, one half tied into a small bunch)
12 black peppercorns
3–5 bay leaves
300ml white wine
4g finely chopped parsley
Salt, to taste
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Rice Pilaff
300g long grain rice
600ml hot white chicken stock
120g finely diced onion
4 cloves garlic, finely chopped
60g butter
12g thyme leaves
2 bay leaves
3g salt
Freshly milled black pepper, 12 turns
Method
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Prepare the veal
Place veal cubes in a pan of cold water, give a light wash, then top up with fresh water.
Add 12 black peppercorns, half the thyme, a few bay leaves, and a little salt.
Bring to a gentle simmer, then refresh in cold water and drain in a colander.
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Prepare the sauce base
Heat the chicken stock.
In a medium pan, melt the butter. Add the diced onions and the tied thyme bundle, season lightly with salt.
Cook covered over medium heat for 4–5 minutes without browning.
Add mushrooms and cook for another 2–3 minutes.
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Make the roux and combine
Sprinkle in the flour, stirring continuously to avoid sticking.
Gradually add the chicken stock, little by little, stirring constantly until fully incorporated.
Add white wine and cream.
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Combine veal and onions
Add the blanched veal cubes and whole button onions to the sauce.
Add 2 additional bay leaves. Cover with a sheet of baking/parchment paper and a tight-fitting lid.
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Cook
Place in a preheated oven at 160–170°C (325–340°F) and cook for 1 hour 15 minutes.
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Finish
Stir in chopped parsley just before serving.
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Rice Pilaff
Melt butter in a large shallow pan over medium heat. Add onions, garlic, bay leaves, and thyme. Season with salt and pepper.
Cook until onions are just soft, stirring occasionally (approx. 5–8 minutes).
Add rice and cook for 2–3 minutes, stirring to coat in butter.
Pour in hot stock, bring to a simmer, cover with a cartouche (or tight-fitting lid).
Cook for approx. 16 minutes until the stock is absorbed and rice is tender.
Remove bay leaves before serving. Serve approx. 130g cooked rice per portion.