{"id":626,"date":"2015-06-04T11:34:20","date_gmt":"2015-06-04T16:34:20","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/?p=626"},"modified":"2020-02-02T13:15:54","modified_gmt":"2020-02-02T18:15:54","slug":"blanquette-de-veau-de-laurence","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/blanquette-de-veau-de-laurence\/","title":{"rendered":"Blanquette de veau de Laurence"},"content":{"rendered":"<p>Cette recette, aimablement mitonn\u00e9e\u00a0parAnthony Archard avec la collaboration approximative aux couteaux de son fr\u00e8re Adrien lors d&rsquo;un court s\u00e9jour chez nous, lui provient de sa m\u00e8re Laurence, elle-m\u00eame originaire de Lyon. De l\u00e0 \u00e0 conclure qu&rsquo;il s&rsquo;agit d&rsquo;une recette typiquement lyonnaise, il n&rsquo;y a qu&rsquo;un pas que je me garderai de franchir, c&rsquo;est pourquoi la recette porte son nom!<\/p>\n<p>Comme son nom l&rsquo;indique, la blanquette est un plat tr\u00e8s p\u00e2le, c&rsquo;est pourquoi il est imp\u00e9ratif de ne pas colorer la viande lorsqu&rsquo;on la fait saisir. Tr\u00e8s savoureuse, cette recette me rappelle le mythique veau \u00e0 la Caujolle-Bert de Pol Martin, dans une variante tr\u00e8s int\u00e9ressante. \u00a0Comme il para\u00eet que c&rsquo;est encore meilleur lorsque r\u00e9chauff\u00e9, je vous la pr\u00e9sente dans son milieu naturel, le plat Ziploc! \u00c0 faire, contrairement aux choix op\u00e9r\u00e9s par Antho, lorsque le veau \u00e0 ragout est en sp\u00e9cial. Sinon gare \u00e0 la faillite. \ud83d\ude09<\/p>\n<p>Pour 6 personnes<\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>1,250 kg de veau coup\u00e9 en gros cubes (\u00e9paule ou tendron)<\/li>\n<li>80 g beurre<\/li>\n<li>1 c.s. d&rsquo;huile d&rsquo;olive<\/li>\n<li>2 carottes (ou plus) en rondelles<\/li>\n<li>1 gros oignon \u00e9minc\u00e9 grossi\u00e8rement<\/li>\n<li>1 l fond de veau instantan\u00e9<\/li>\n<li>1 bouquet garni : 1 feuille laurier, 2 branches de thym frais<\/li>\n<li>1 branche de c\u00e9leri (sauf si Adrien est l\u00e0)<\/li>\n<li><span style=\"line-height: 1.5;\">2 clous de girofle piqu\u00e9s dans le c\u00e9leri (lorsque papa Achard est absent)<\/span><\/li>\n<li>1 jaune d&rsquo;oeuf<\/li>\n<li>100 ml cr\u00e8me 35% \u00e0 cuisson<\/li>\n<li>jus d&rsquo;un citron<\/li>\n<li>3 c. s. farine<\/li>\n<li>2 barquettes de champignons de Paris<\/li>\n<li>sel et poivre<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<ol>\n<li>dans une grande cocotte, faire fondre 50 gr du beurre et l&rsquo;huile d&rsquo;olive et faire revenir le veau doucement; ne pas colorer<\/li>\n<li>arroser avec le fond de veau et porter \u00e0 \u00e9bullition l\u00e9g\u00e8re<\/li>\n<li>ajouter carottes, oignons, c\u00e9leri et aromates<\/li>\n<li>poivrer<\/li>\n<li>couvrir\u00a0et laisser cuire \u00e0 feu doux 1:30h<\/li>\n<li>\u00e9goutter la viande et les l\u00e9gumes au-dessus d&rsquo;une casserole; conserver le bouillon de cuisson<\/li>\n<li>faire blondir le reste du beurre, ajouter la farine et laisser cuire sans roussir, 2 minutes<\/li>\n<li>ajouter graduellement le jus de cuisson et \u00e9paissir au fouet<\/li>\n<li>ajouter les champignons et laisser mijoter\u00a010 minutes \u00a0\u00e0 d\u00e9couvert<\/li>\n<li>d\u00e9layer la cr\u00e8me avec le jaune d&rsquo;oeuf; ajouter le jus de citron<\/li>\n<li>y ajouter peu \u00e0 peu 3 c.s. du bouillon de cuisson et remuer vivement; ajouter au bouillon et bien \u00e9paissir<\/li>\n<li>ajouter la viande et les l\u00e9gumes pour les r\u00e9chauffer<\/li>\n<li>saler, rectifier l&rsquo;assaisonnement<\/li>\n<\/ol>\n<p>Servir sur un lit de riz \u00e0 longs grains<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cette recette, aimablement mitonn\u00e9e\u00a0parAnthony Archard avec la collaboration approximative aux couteaux de son fr\u00e8re Adrien lors d&rsquo;un court s\u00e9jour chez nous, lui provient de sa m\u00e8re Laurence, elle-m\u00eame originaire de Lyon. De l\u00e0 \u00e0 conclure qu&rsquo;il s&rsquo;agit d&rsquo;une recette typiquement lyonnaise, il n&rsquo;y a qu&rsquo;un pas que je me garderai de franchir, c&rsquo;est pourquoi la &hellip; <a href=\"http:\/\/www.pierrecastonguay.com\/recettes\/blanquette-de-veau-de-laurence\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Blanquette de veau de Laurence<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":630,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[65,18],"tags":[62,112],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Blanquette de veau de Laurence | Les recettes d&#039;enfer de Pierre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pierrecastonguay.com\/recettes\/blanquette-de-veau-de-laurence\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blanquette de veau de Laurence | Les recettes d&#039;enfer de Pierre\" \/>\n<meta property=\"og:description\" content=\"Cette recette, aimablement mitonn\u00e9e\u00a0parAnthony Archard avec la collaboration approximative aux couteaux de son fr\u00e8re Adrien lors d&rsquo;un court s\u00e9jour chez nous, lui provient de sa m\u00e8re Laurence, elle-m\u00eame originaire de Lyon. De l\u00e0 \u00e0 conclure qu&rsquo;il s&rsquo;agit d&rsquo;une recette typiquement lyonnaise, il n&rsquo;y a qu&rsquo;un pas que je me garderai de franchir, c&rsquo;est pourquoi la &hellip; Continuer la lecture de Blanquette de veau de Laurence &rarr;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.pierrecastonguay.com\/recettes\/blanquette-de-veau-de-laurence\/\" \/>\n<meta property=\"og:site_name\" content=\"Les recettes d&#039;enfer de Pierre\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/pierre.castonguay\" \/>\n<meta property=\"article:published_time\" content=\"2015-06-04T16:34:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-02-02T18:15:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.pierrecastonguay.com\/recettes\/wp-content\/uploads\/sites\/2\/2015\/06\/IGP2371-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1300\" \/>\n\t<meta property=\"og:image:height\" content=\"861\" 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