Blanquette de Veau

Ingredients

• 3 pounds of H-bond veal
• ¥% pound carrots
• 3 onions
• large glass of white wine
• ¥% lemon
• 1 egg yolk
• 114 quarts of bouillon made with the bones of the veal
• 2 oz. butter
• 1 tablepsoon flour

Method

1. 1

   Cut the meat in pieces and start cooking.

2. 2

   While the water is still cold, add carrots.

3. 3

   Season to taste with salt and pepper.

4. 4

   Add the onion and cook for an hour.

5. 5

   Put the butter in a casserole and add the flour, stir on a low, slow fire, add wine, a dash of lemon, and the yolk of an egg.

6. 6

   Mix well and add to the meat.

7. 7

   Cook for 40 minutes without boiling.

As published

This recipe was extracted from Waldensian cookery (1957), page 15. The excerpt below is the record exactly as published.

BLANQUETTE DE VEAU 3 pounds of H-bond veal Y% pound carrots 3 onions large glass of white wine (milk may be used if preferred) ¥% lemon 1 egg yolk 114 quarts of bouillon made with the bones of the veal 2 oz. butter 1 tablepsoon flour

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