Blanquette de Veau (Blanquette of Veal)

Ingredients

• The shoulder, breast, or neck are most suitable for blanquette
• cut in inch squares
• cooked in water with dry white wine
• seasoned
• vegetable garnish
• lie yolks and cream
• garnished with button onions
• and mushrooms

Method

1. 1

   Cut veal into inch squares, blanch, and cook in water with dry white wine.

2. 2

   Season and add vegetable garnish.

3. 3

   Make a veloute with the cooking liquor, egg yolks, and cream.

4. 4

   Garnish with button onions and mushrooms.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 99. The excerpt below is the record exactly as published.

Blanquette de Veau (Blanquette of Yeal). The shoulder, breast, or neck are most suitable for blanquette, cut in inch squares, blanched and cooked in water with dry white wine, seasoned, and vegetable garnish ; veloute is made with the liquor, lie yolks and cream, and garnished with button onions and mushrooms

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