Blanquette of Ham and Veal
From The Cook County cook book, 1912
Serves 3
This recipe is attributed to Eloise Jennings.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 249. The excerpt below is the record exactly as published.
BLANQUETTE OF HAM AND VEAL.— Cut 2 cups of cooked veal, or any cold meat, and 1 cup of boiled ham in pieces, add this with salt, a pinch of cayenne pepper, J^ teaspoon of curry powder to 2 cups of cream sauce; when it boils add the yolks of 2 eggs, thoroughly beaten, witlh ^ cup of milk
Cook this with the app: pantry check, scaling, and the assistant.