Country Style Veal Blanquette


  • 500 g (1 lb) Quebec Veal cubes
  • 500 ml (2 cups) prepared concentrated veal stock or chicken broth
  • 500 ml (2 cups) water
  • 500 g (2 cups) vegetables, cut into pieces (carrots, fresh peas, celery, beans or string beans, potatoes, sweet potatoes, mushrooms, etc.)
  • 50 ml (1/4 cup) white wine (optional)
  • Salt and pepper to taste

Bechamel Sauce

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


  • Place the veal stock and half of the water in a casserole and bring to a boil.
  • 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 al dente (crunchy).
  • Place the milk, onion, bouquet garni, salt and pepper in a casserole and simmer for about 10 minutes.
  • In a skillet, cook the butter with the flour stirring constantly, making sure not to let the mixture brown (white roux).
  • Strain the hot milk and add it to the white roux.
  • Simmer until the consistency is fairly thick, stirring frequently with a whisk.
  • Pour the Béchamel sauce in the casserole containing the veal cubes and the vegetables, add the white wine, if any, and adjust the seasoning as needed.
  • Serve on a vol-au-vent, a piece of puff pastry or as a filling for Béchamel veal pie.