Belgian Veal Blanquette (Veal and Meatball Stew)



6 servings



2 lbs. breast of veal, cut for stew
5 tbsp. butter or
margarine (divided)
1 cup beef consomme
1/8 tsp. dried thyme
1 bay leaf
12 shallots or
12 scallions, bulb end only
1/8 tsp. ground nutmeg
Salt and pepper
Water to cover

Veal and Pork Meatballs

1/2 lb. ground veal
1/2 lb. ground pork
1/2 cup fresh bread crumbs
1/4 cup milk
1 egg


12 fresh mushroom caps
2 tbsp. all purpose flour
2 egg yolks
1-1/2 cup beef consomme
2 lemon


In a flameproof casserole lightly brown pieces of veal in 3 tablespoons butter. Add 1 cup consomme and herbs, shallots, and nutmeg. Season to taste with salt and pepper. Add water to cover. Bring to a boil. Lower heat, cover, and simmer over low heat until meat is just tender, about 1 hour.

FOR THE MEATBALLS: In a bowl mix ground veal, pork, bread crumbs, milk, and egg.

Roll mixture into tiny meatballs the size of a nut. Saute balls in remaining 2 tablespoons butter. Add mushroom caps and saute until lightly browned; add to stew.

Cover and simmer for 10 minutes.

To the pan drippings where you fried the meatballs, add flour. Gradually stir in 1 1/2 cups consomme. Cook, stirring constantly, over low heat until smooth and thickened. Gradually stir hot sauce into egg yolks and lemon juice.

Simmer sauce for 5 minutes. Add to stew.

Blend well and reheat slightly. Serve with rice or mashed potatoes. Makes 6 servings.

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