Blanquette de Veau

Name: Blanquette de Veau
Ingredients: two teacupfuls of veloute or white thickened sauce; the yolks of two or three eggs; a small lump of butter; a pinch of chopped parsley; the juice of a lemon; a little seasoning

From The profession of cookery, from a French point of view, 1894

If using fresh meat, it should be cooked first.

Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 69. The excerpt below is the record exactly as published.

Blanquette de Veau. This is made of the remains of roast fillet of veal. Cut the meat into small equal-sized pieces. Take two teacupfuls of veloute or white thickened sauce, add the yolks of two or three eggs, a small lump of butter, and a pinch of chopped parsley, with the juice of a lemon and a little seasoning

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