BLANQUETTE DE VEAU (Keller)
Traditionally a blanquette is made with tough shoulder meat that is simmered in stock. For this preparation, we use the calotte, so we can serve it medium or a point. Sous vide is a perfect technique for this cut because it gives you a great amount of control and the capacity to introduce additional flavors from the cuisson, or cooking liquid. We use the cuisson from the sweetbreads, made with white veal stock, vermouth, and aromatics. The veal and sweetbreads are served with traditional blanquette
garnishes: glazed pearl onions and carrots.
Yield: 4 Servings Ready in 3 days
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BLANQUETTE DE VEAU (Keller) Preparation
FOR THE SWEETBREADS: Soak the sweetbreads in cold water to cover for 6 hours, or overnight, changing the water at least 2 or 3 times.
Fill a large pot with lightly salted water and bring to a boil (using a large volume of water will help maintain the boil when the sweetbreads are added). Add the sweetbreads, reduce the heat slightly, and simmer for 2 minutes. Drain the sweetbreads and put them in an ice bath to cool, then drain again.
Remove any excess membrane or fat from the sweetbreads. Place them on a C-fold towel-lined baking sheet and cover with another C-fold towel, another baking sheet, and a light weight. You want the sweetbreads to compress to about 4 inch thick, no more. Refrigerate overnight.
Heat ?? inch oil in a large heavy saute pan. Lightly season the sweetbreads with salt and pepper and place them smooth side down in the hot oil. Saut? until lightly browned. Turn them and cook for an additional
2 minutes. Transfer to a plate.
Add the carrot, leek, and onion to the pan and sweat for 5 minutes.
Add the parsley, thyme, bay leaf, vermouth, and stock and bring to a simmer. Return the sweetbreads to the pan and simmer for 5 minutes.
Remove the sweetbreads from the cooking liquid, and strain the liquid into a tall narrow container; discard the solids. Let the cooking liquid sit for 5 to 6 minutes to allow the fat to rise to the top. Remove the fat, add the sweetbreads to the liquid, and refrigerate until ready to finish the dish, or up to 2 days.
To complete: Remove the sweetbreads from the liquid (reserve it) and dry on C-fold towels. Separate the sweetbreads along the natural breaks into nuggets approximately 25 grams in size. Season with salt and pepper. Heat about ' 8 inch of canola oil in a small saute pan. Dredge the sweetbreads in flour and place in the hot oil. Saute over medium heat for about 4 to 5 minutes, until golden brown; turn and saut? on the second side for 4 to 5 minutes.
FOR THE VEAL
Place one cap on the board fat side up. Cut away any fat, sinew, and silverskin from the surface. There is a small triangle of meat at one end of the cap that should be cut away and reserved for another use. Flip the meat over, and cut away the chain of meat that runs the length of the cap.
Trim the ends of the cap to even them. Repeat with the other cap. Cut each cap in half. Refrigerate to chill completely.
To complete: Season the meat with salt and pepper. Place in a single layer in a large bag and add the sweetbread cuisson. Vacuum-pack on medium.
Cook at 60.5C for 15 minutes.
Remove the meat from the bag and drain on C-fold towels. Place the meat on a tray and heat in a 35o "F oven until hot, about 3 minutes.
Remove from the oven.
FOR THE SAUCE: Combine the onion and cuisson in a saucepan, bring to a simmer, and reduce by half Strain into another saucepan and bring to a simmer, then whisk in the beurre manie. Simmer for 15 to 20 minutes to eliminate any raw flour taste and to thicken the sauce. The consistency should be like a light roux, and as you whisk, you will see the bottom of the pan.
Add the cream and reduce until the sauce is a napping consistency, about 225 to 250 grams. Season to taste with salt and white pepper To
complete: Just before serving, rewarm if necessary and whisk in lemon juice to taste. MAKES 225 TO 250 GRAMS FOR THE GARNISHES: Bring the carrot juice to a boil in a small saucepan and reduce to a glaze.
Meanwhile, cut the mushrooms lengthwise in half or into quarters if very large. Score the cut sides.
To complete: Heat a film of canola oil in a saute pan. Saut? the mushrooms until golden brown on all sides and tender. Drain on C-fold towels.
Bring the reduced carrot juice to a simmer. Whisk in the butter and strain. Stir in the glazed carrots.
AT SERVICE: Arrange a piece of veal and a piece of sweetbread on each plate. Nap the top of each piece of veal with the sauce and sprinkle with minced parsley. Garnish with the mushrooms, carrots, pearl onions, and parsley shoots. MAKES 4 SERVINGS
From the Thomas Keller Book.
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