INGREDIENTS

For the Traditional Veal
  • 2.2 pounds veal shoulder, cut into 1½ inch cubes
  • 1 large onion, peeled, left whole, studded with 2 cloves
  • 2 carrots, peeled
  • 1 piece celery
  • 1 leek, white part only
  • 1 bouquet garni, 2 cloves
  • 8 whole black peppercorns
  • Rock salt, to taste
For the Onions & Mushrooms
  • 24 small pearl onions, peeled
  • Broth from the veal
  • 8 to 9 ounces small button mushrooms, quartered
  • 1 lemon
  • 1 tablespoon of sugar
  • 2 tablespoons butter
For the Sauce
  • Broth from the onions and mushrooms
  • 1 ¼ cups heavy cream
  • 2 free-range egg yolks
  • ½ cup flour
  • ½ cup butter
  • Fleur de sel and freshly ground black pepper

GUIDE / INSTRUCTIONS

For the Traditional Veal
  • Remove nerve part and degrease the veal meat and cut into 1½-inch cubes.
For the Blanquette
  • Blanch the meat by combining the pieces of veal in a large pot and cover with cold water. Bring to a boil and simmer for 3 minutes while skimming the surface. Strain the meat and reserve.
  • Combine the meat with the onion, carrots, celery, leek, bouquet garni, whole black peppercorns and rock salt. Cover with cold water. Cover with a lid and bring slowly to a simmer. Once simmering, cook for 60 minutes while cleaning the surface often.
  • Once cooked, remove the meat and strain the broth through a fine sieve. Reserve.
For the Garnish
  • Combine the quartered mushrooms with lemon juice, butter, salt and pepper. Cover with boiling water and cook covered for 8 minutes. Drain the mushrooms and reserve the jus. For the pearl onions, cover with water, sugar and butter and bring to a simmer and cook until the juice has reduced, but not caramelized. Keep the onions white.
To Finish the Sauce
  • Combine the mushroom jus and the broth and bring back to a boil. Make a roux with the flour and butter and cook for 3 minutes. Cool down.
  • Measure the broth, and using a ratio of 2 ounces roux for every 4 cups of broth, pour the boiling broth over the roux. Bring to a boil for 3 minutes by whisking continuously. Add the cream and bring back to a simmer for 10 minutes. The sauce should have a nice coating consistency.
  • Check the seasoning and add fleur de sel as needed. Pass through a fine sieve & reserve.
  • Combine the meat, mushrooms, pearl onion and cover with the sauce, finish with chopped parsley and serve with rice pilaf on the side.

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Oceania Cruises, a culinary and destination-focused cruise line, offers small, luxurious ships with gourmet cuisine and destination-rich itineraries, calling on over 600 ports in more than 100 countries across seven continents. They operate a fleet of small, luxurious ships that can accommodate up to 1,250 guests. Oceania sailings include accommodations, shore excursions, port shuttles, activities, food and most beverages, specialty dining and entertainment.Oceania Cruises attracts affluent retirees and discerning travelers looking for a refined, no-frills experience, as well as solo travelers, couples, and empty nesters.

Key Features of Oceania Cruises includes: 1. Small Ship Luxury – Oceania’s ships are smaller than larger cruise lines, providing a more intimate and personalized experience. 2. Gourmet Cuisine – They are renowned for their culinary program, with restaurants offering diverse and high-quality dining options. 3. Comprehensive Itineraries – Oceania’s itineraries cover a wide range of destinations, including Europe, Asia, Africa, Australia, and the Americas. 4. Destination-Rich Experiences – They offer immersive tours and insider experiences that explore the cultural and culinary traditions of the destinations. 5. High Staff-to-Guest Ratio – Oceania boasts a lower crew-to-passenger ratio than many other mid-size cruise ships, ensuring personalized service. 6. Personalized Comfort – They aim to create a sense of comfort and personalized service for all guests. 7. Suite and Stateroom Options – Oceania offers a variety of accommodation options, including Owner’s and Vista Suites, Oceania Suites, and Penthouse Suites, with varying levels of luxury and amenities. 8. Included Amenities – Oceania Cruises includes a variety of amenities in their base fare, such as specialty restaurants, in-suite dining, and some beverage packages.

This Traditional Veal Blanquette Recipe is delicious.

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