Camelot's Chef Bertrand shares his blanquette of veal recipe
Time Out Bahrain staff
Ingredients 2kg of stewing veal, cut to 5cm cubes 50g butter 2x onions, chopped and cut in fine brunoise 1 litre chicken stock 2 bay leaves Parsley Sprigs of thyme Sage sprigs Fresh tarragon 4x garlic cloves, mashed 500g baby white onions 500g small button mushrooms 1 litre whipping cream (preferably crème fraîche or thick double cream) 3x lemons: grated zest and juice 1 tsp corn flour Salt and black pepper
Method • Put the veal cubes without seasoning in just enough cold water. Bring to the boil and, immediately, discard the water, washing the meat in cold water.