Veal blanquette


Michel Roux Jr. shows us how to make this classic veal stew.


For the veal

  • 1kg/2lb 2oz breast of veal, cut into 4cm/1½in cubes
  • 1 large onion, peeled, left whole, studded with 2 cloves
  • 2 carrots, peeled
  • 1 leek, white part only
  • 1 bouquet garni (bundle of 1 sprig fresh flatleaf parsley, 1 sprig fresh thyme and 1 fresh bay leaf)
  • salt, to taste

For the pilau rice

For the onions and mushrooms

  • 24 small cocktail onions, peeled
  • cooking liquid from the veal (see above)
  • 250g/9oz small button mushrooms, trimmed

For the sauce