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Country Style Veal Blanquette

Prep Time:
30 mins.
Cook Time:
45 mins.


  • 1 pound veal cubes
  • 2 cups veal stock or chicken broth
  • 2 cups water
  • 2 cups vegetables, cut into pieces (carrots, fresh peas, celery, beans or string beans, potatoes, sweet potatoes, mushrooms, etc.)
  • 1/4 cup white wine (optional)
  • Salt and pepper to taste
  • Puff pastry, noodles, or rice as desired

Béchamel Sauce

  • 4 cups milk
  • 1 onion, thinly sliced
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • Salt and pepper to taste
  • 1/2 cup butter
  • 1/4 cup flour


  1. Place the veal stock and half of the water in a casserole and bring to a boil.
  2. Add the meat and then the vegetables gradually according to their cooking time. Frequently skim the foam that collects on the surface of the liquid. If necessary, add water so that the meat and vegetables are always just covered and cook until the meat is tender and the vegetables are crunchy.
  3. Place the milk, onion, bouquet garni, salt, and pepper in a casserole and simmer for about 10 minutes.
  4. In a skillet, cook the butter with the flour stirring constantly, making sure not to let the mixture brown (white roux).
  5. Strain the hot milk and add it to the white roux. Simmer until the consistency is fairly thick, stirring frequently with a whisk.
  6. Pour the Béchamel sauce in the casserole containing the milk-fed veal cubes and the vegetables, add the white wine, if any, and adjust the seasoning as needed.
  7. Serve on puff pastry, or as filling for Béchamel milk-fed veal pie, or over noodles or rice.

Source: MilkFedVeal.com and Alain Fortier, chef and consultant, Quebec Milk-fed Veal