Make meatballs and cook them in water until they float. Let cool and fry in a pan. Fry the veal in butter, season with salt, pepper and pinch of nutmeg. Fry the bacon separately with the onions and set aside. Fry the mushrooms in butter and set aside. Place the veal chunks in a casserole and cover with veal stock and Belgian Gueuze beer. Allow to simmer at least for 1 hour or more, until the meat is soft. Strain the cooking liquid. Make a roux and dilute with broth, a dash of lemon, a dash of balsamico, cream and mustard. Make a creamy sauce and add a dash of coffee cream and herb cheese. Bring all ingredients together and add chopped parsley. Season to taste. Decorate with tufts of parsley and serve with mashed potatoes.

Veal Blanquette

diced veal bacon herb cheese pickles thyme laurel mushrooms shallot meatballs lemon juice butter

flour

mustard

parsley

salt and pepper

pearl onions

meat broth or veal stock

cream

coffee cream

nutmeg

Belgian Gueuze beer

balsamico

A Recipe Guide For The Amateur Chef Belgian Cuisine

Veal Blanquette

Make meatballs and cook them in water until they float. Let cool and fry in a pan. Fry the veal in butter, season with salt, pepper and pinch of nutmeg. Fry the bacon separately with the onions and set aside. Fry the mushrooms in butter and set aside. Place the veal chunks in a casserole and cover with veal stock and Belgian Gueuze beer. Allow to simmer at least for 1 hour or more, until the meat is soft. Strain the cooking liquid. Make a roux and dilute with broth, a dash of lemon, a dash of balsamico, cream and mustard. Make a creamy sauce and add a dash of coffee cream and herb cheese. Bring all ingredients together and add chopped parsley. Season to taste. Decorate with tufts of parsley and serve with mashed potatoes.
diced veal bacon herb cheese pickles thyme laurel mushrooms shallot meatballs lemon juice butter

flour

mustard

parsley

salt and pepper

pearl onions

meat broth or veal stock

cream

coffee cream

nutmeg

Belgian Gueuze beer

balsamico

a recipe guide for the amateur chef Belgian Cuisine