Blanquette de Veau

Ingredients

• 1 lb. to 2 lb. cushion or fillet of veal
• 2 oz. butter
• 1 oz. flour
• 12 preserved mushrooms (champignons)
• 10 small button onions
• 1 bouquet of parsley, thyme and marjoram
• 1 gill cream
• 2 yolks of eggs
• lemon juice
• seasoning

Method

1. 1

   Cut veal into pieces, boil with water, salt, and lemon juice.

2. 2

   Add herbs and onions, cook for an hour.

3. 3

   Make a roux with butter and flour, moisten with stock, add cream and egg yolks, strain over veal with mushrooms, reheat, and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

oz. flour, \ gill vinegar, peppercorns, salt, oil, parsley, veloutd sauce for coating, i egg, bread-crumbs, or frying batter, fat for frying, tomato sauce. 84 Recherche Entrees. Wash and scald the calf's feet. Bone the upper part and remove the shank bone. SHt them in two, and steep in cold water for one or two hours, then blanch them in salted water. Put them in a stewpan with sufficient water or stock to well cover. Add the carrot and onion sliced, and a few peppercorns. Cook slowly till tender. Drain, remove the bones, place the meat under press, and let cool. Next cut into convenient-sized oblong pieces. Prepare a dressing of oil, vinegar, salt, pepper, and chopped parsley. Pour this over the pieces, and let soak for an hour. Drain the pieces of calf's feet and coat with veloute sauce. Dip each piece into egg, crumb or drop into a light frying batter, then fry in hot fat a golden brown, drain, dish up and serve with hot tomato sauce. Paupiettos de Veau k la Jardiniere. (Veal Rolls with Mixed Vegetables.) Cut six or more thin slices from the cushion part of veal, flatten each and trim a little. Next spread one side of each with veal forcemeat. Roll the slices so as to give each the shape of a cork. Tie round each a thin slice of fat bacon, put them in a buttered saute-pan, season with pepper, salt and a little aromatic spice. Add a small sliced onion, a small bunch of parsley, and a pint of white stock. Boil up quickly over the fire, cover with a buttered paper, and cook in the oven for about half an hour. Baste occasionally. Drain the paupiettes, remove string and bacon fat, and trim each a little. Free the gravy from fat, reduce it well, and add a gill of AUemande or velout6 sauce. Strain the sauce over the paupiettes, and keep hot. Have ready a mixture of cooked buds of cauliflower, PLUVIERS A LA MARIANNE. (p. 169.: BOMBE DE VOLAILLE, TRIANON. {p. I35.) Entrees of Veal. 85 carrot and turnip scooped out into small shapes, also some green peas and French beans. Toss them lightly in a little butter over the fire. Arrange a bed of potato pur6e on a dish, dress the paupiettes in pyramid form on this, sauce over with the sauce well reduced, surround with groups of jardiniere of vegetables on each side, sprinkle the top with a few drops of dissolved meat glaze, and serve hot. Veal Forcemeat for Paupiettes. Chop very finely half-pound of cooked veal. Soak in tepid water quarter-pound white bread, drain the bread well, mix with it a whole egg, a teaspoonful of chopped parsley, and half a small onion finely chopped (previously boiled), mix well, season with pepper, salt, and a little grated nutmeg, and stir in a little cream or gravj'. Use as directed. Queues de Veau a la Russe. (Calves' Tails, Russian Style.) 2 or 3 calves' tails, i glass Chablis wine, i J pints stock, 1 clove garlic, i bay-leaf, i sprig of thyme and i basil, 2 cloves, I small bunch of parsley, pepper, salt, frying batter and frying lard, tomato sauce. Wipe the tails with a damp cloth, cut them into small joints, then blanch and drain them, cook till tender in the stock and a little water, adding the wine, savoury herbs, parsley, etc., season to taste. Allow them to cool in the stock, chop a little parsley and mix with the frying batter. Drain the pieces of tail on a cloth, dip them in the pre- pared batter and fry a golden colour in hot fat or lard. Drain, dish up, garnish with fried parsley, and serve with hot tomato sauce. 86 RechercM Entrees. Blanquette de Veau. (White Veal Stew.) if lb. to 2 lb. cushion or fillet of veal, 2 oz. butter, i oz. flour, 12 preserved mushrooms (champignons), 10 small button onions, i bouquet of parsley, thyme and marjoram, J gill cream, 2 yolks of eggs, lemon juice, seasoning

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