A Simple Blanquette

Ingredients

• a neck of Veal
• two slices of fat bacon
• a little parsley
• a sliced onion
• good stock
• an ounce of butter
• an ounce of flour
• the yolks of two eggs

Method

1. 1

   Cut meat from neck of veal into cutlets, flour them, and place in a braising-pan with bacon, parsley, onion, and stock.

2. 2

   Simmer gently for two hours.

3. 3

   Strain broth, make a roux with butter and flour, mix in yolks, moisten veal with sauce, and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 126. The excerpt below is the record exactly as published.

A Simple Blanquette. — Cut the meat off a neck of Veal, do not mince it but shape it like little cutlets, keeping them rather thin. Flour them, put them in a braising-pan with two slices of fat bacon, a little parsley, a sliced onion, and just enough good stock to nearly cover them. Put a buttered paper on the top and simmer very gently for two hours. If possible add a few mushrooms to the Blanquette, using the peelings for the stew and the mushrooms in the sauce. Take the pan off the fire, strain and skim the broth, lay the Veal on a dish to keep hot. Make a roux of an ounce of butter and an ounce of flour, pour the broth on it, pass it through a hair sieve, mix in the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.