Blanquette de Veau à l'Ancienne

Ingredients

• two lbs. of tendrons
• one small carrot
• one fair-sized onion
• a faggot, consisting of one leek, parsley stalks, and a fragment of thyme and bay
• one and one-half oz. of butter
• one and one-half oz. of flour
• one pint of veal cooking-liquor
• one oz. of mushroom parings
• twelve small onions
• fifteen small, cooked and very white mushrooms
• two egg-yolks
• three tablespoonfuls of cream
• a few drops of lemon juice
• a pinch of chopped parsley

Method

1. 1

   Cut the veal into pieces, blanch, cool, and place in a saucepan with white stock and a little salt.

2. 2

   Boil and skim.

3. 3

   Add carrot, onion, and faggot; cook gently for 1.5 hours.

4. 4

   Prepare a white roux with butter and flour, moisten with veal cooking-liquor, add mushroom parings, and cook for 15 minutes.

5. 5

   Transfer veal to a sautépan with onions and mushrooms.

6. 6

   Finish sauce with egg-yolks, cream, and lemon juice; strain over veal, heat without boiling, and serve in a timbale, sprinkled with parsley.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 246. The excerpt below is the record exactly as published.

BLANQUETTE DE VEAU A L’ANCIENNE Cut the veal tendrons into pieces weighing about three oz. Then, slightly blanch them; cool them, and put them into a saucepan with enough white stock to cover; add a very little salt; set to boil, and skim. For two lbs. of tendrons, add one small carrot; one fair- sized onion, stuck with a clove; a faggot, consisting of one leek, parsley stalks, and a fragment of thyme and bay; and set to cook gently for one and one-half hours. Prepare a white roux from one and one-half oz. of butter and one and one-half oz. of flour; moisten with one pint of veal cooking-liquor; add one oz. of mushroom parings, and cook for a quarter of an hour, despumating the sauce the while. Transfer the pieces of tendron, one by one, to a sautépan with twelve small onions cooked in consommé, and fifteen small, cooked and very white mushrooms. Finish the sauce with a leason of two egg-yolks, mixed with three tablespoonfuls of cream and a few drops of lemon juice; strain it over the veal and its garnish; heat without boiling; dish in a timbale, and sprinkle with a pinch of chopped parsley

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