Preparing the blanquette:
Cut the meat into pieces and place in cold water with a tablespoon of salt, just enough to cover the meat.
Bring to a boil and skim off the foam just before it boils.
Add the coarsely chopped vegetables, the onions (one studded with a clove), the garlic, pepper, and the herb bouquet.
Let the broth simmer gently until the meat is tender (about 1.5 to 2 hours).
Remove the meat from the broth and strain the broth.
Reduce the broth until about half remains.
Add the full cream and let it reduce further. For a more intense flavor, you can reduce the cream separately until half before adding it.
Season the sauce to taste. If necessary, thicken with a roux or cornstarch mixed with a little cold cream.
Preparing the vegetables:
Cut the carrots into julienne and finely chop the white celery. Sauté them until just tender in a knob of butter or briefly poach them in water.
Peel the asparagus, cut them into pieces, and cook them until just tender in salted water.
Assembling and serving:
Add the meat and vegetables to the sauce and heat through briefly.
Serve with boiled waxy potatoes and finish with a few sprigs of chervil or flat-leaf parsley. Fill in some instructions or facts here, using full enters per step (no shift+enters), no numbers.
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