“Lactose-Free” Veal Blanquette

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Total Time: 2 hours 15 minutes

Preparation: 15 minutes

Cooking: 2 hours


  • 1 kg veal for blanquette
  • 1 vegetable bouillon cube
  • 1 chicken bouillon cube
  • 2 carrots
  • 1 yellow onion
  • 1 small can of mushrooms (sliced)
  • 200 grams of Pretexte culinary liquid
  • Lemon
  • 1 egg yolk
  • Flour
  • 25 cl white wine
  • Salt
  • Pepper


  1. Heat some oil in a pan and brown the veal pieces.
  2. Sprinkle with 2 tablespoons of flour and stir well.
  3. Add 2 or 3 glasses of water, the bouillon cubes, and the wine. Stir well. Add water if necessary to cover the meat.
  4. Slice the carrots and finely chop the onion. Add them to the meat, along with the mushrooms.
  5. Simmer over very low heat for about 1 hour 30 minutes to 2 hours, stirring occasionally.
  6. If necessary, add water from time to time.
  7. In a bowl, mix well the Pretexte culinary liquid, egg yolk, and lemon juice. Add this mixture at the last moment, stir well, and serve immediately.
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