Blanquette de veau

This blanquette de veau recipe is a delightfully delicate dish - a true French classic with white sauce and potato mousseline.

Main course Dinner Evening



1500 g veal rump

White sauce

500 ml Debic Culinaire Original

150 g mushrooms

30 g shallot

100 ml white wine

100 ml veal stock

3 g salt

50 ml Debic Roast & Fry

Potato Mousseline

500 g potatoes

200 ml Debic Culinaire Original

100 g butter

5 g salt


200 g baby carrots

200 g mange tout

150 g mushrooms

5 g parsley


White sauce

Sweat the mushrooms and shallots in Debic Roast & Fry.

Add the white wine and reduce the sauce.

Add the veal stock and Debic Culinaire Original and cook until reduced to the right consistency.

Pass through a fine sieve and season with salt.

Potato mousseline

Cook the potatoes until done, then mash them using Debic Culinaire Original and butter to make a creamy mash, add salt to taste.


Blanch the carrots and mange tout, strain.


Trim the rump and grill until medium rare.

Season on both sides and carve.

Heat the mousseline and the vegetables.

Sauté the mushrooms and mix them into the sauce.

Drizzle the sauce over the meat and arrange with the mousseline and vegetables on the plates.