Brasserie Bouillon Saint-jean in Bordeaux
For meat 800 g of veal sauté in the shoulder
Cut the meat into pieces from 60 to 80 g. Make it white by placing it in a pot and cover with cold water. Bring to a boil and remove impurities.
For vegetables
- 3 carrots
- 1 onion
- 1 leek
- 200 g of Paris mushrooms
- 1 bouquet
- 1 clove
- Large salt
Peel the carrots and cut them in three. Peel and cut the leek into sections. Peel and cut the onion into quarters and sting one with the clove. Add them to the pot with the garnished bouquet and cook at least 2 hours on low heat. Cut the mushrooms in half and add them at the end of cooking, season.
For sauce
- 35 g of sweet butter
- 30 g flour
Make a red by melting the butter in a pan and adding the flour while whipped. Cook without staining. Step by step, always whisk, pour 1 liter of cooking broth. Bring to a boil until thickened.
Dressing
- 15 cl of whole liquid cream
- Chopstick
- Salt and mill pepper
Add the cream to the velvety sauce and season it. Place the meat and vegetables and warm them up without boiling. Draw the hot blanquette with chiselled chives. Serve with rice.