usually between 3:00 and 4:00 AM,
I decided that on work days
Moe could have it for breakfast,
1 1/2 pounds stewing veal
Chicken stock. Enough to cover meat.
20 small pearl onions peeled
bouquet garni. (sprigs of parsley, thyme
and 1 to 2 garlic cloves)
white wine or fresh lemon juice (Optional)
Flour and Butter for Roux
Cooking liquid from meat
Adapted for Pressure cooker.
Cover veal with chicken stock and bring to a simmer. Skim froth (sounds better than scum).
Add the Bouquet garni, pearl onions, white wine or lemon juice if using. Programme pressure cooker.
While the meat is cooking (only took 20 minutes once the PC came up to pressure), cook the mushrooms.
Heat a skillet, add a little oil and butter and saute sliced mushrooms. Remove from pan. Wipe clean. Make the roux.
Once the meat is finished cooking, use some or all of the cooking broth to make the sauce. Add to the roux, stir until
sauce has thickened. Add heavy cream and fresh thyme. Season with salt and pepper to taste. Cover and simmer on low to
meld the flavours. Stir in the meat/onions. Sprinkle with fresh chopped parsley and serve over noodles/rice or mashed potatoes.
2 Comments Add yours
I am always searching for veal short ribs, the cut used in France for blanquette. Used to be able to find it where old Jews and old Italians lived, sigh, younger people don't eat fatty cuts like that, if they eat veal at all. And I agree with you, best way to make it is in a pressure cooker, which was my first major cooking equipment purchase when I started living in Paris and cooking on a hot plate–learned to cook a nice rare French roast beef in that thing, learned to cook all the French \”bourgeois\” standards from the booklet that came with it!! Ovens were luxury appliances back when I first got to Paris in 1973…