Blanquette of Veal

Ingredients

• 2V, pounds of veal from the leg
• 12 small white onions
• 4 large ones
• 2 even tablespoonfuls salt
• 1 even tablespoonful white pepper
• a bouquet
• 2 ounces butter
• y^ cupf al flour
• the yolks of 2 eggs
• the juice of 1 lemon
• Yt cupful cream
• 1 tablespoonful unsweetened condensed milk

Method

1. 1

   Cut veal into pieces, boil in water, drain, and rinse.

2. 2

   Return to saucepan, cover with boiling water, add onions, salt, pepper, and bouquet.

3. 3

   Boil slowly for 1 hour.

4. 4

   Melt butter, add flour, cook without browning, then add veal broth to make a thick sauce.

5. 5

   Mix egg yolks with lemon juice, combine with sauce, strain, and add cream or condensed milk.

6. 6

   Heat without boiling, pour over meat, and serve with rice timbales.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 188. The excerpt below is the record exactly as published.

Blanqnette of Teal h PAllemande.— Procnre 2V, pounds of veal from the leg, cut it into 2-inch-sized pieces, place it in a saucepan over the fire, cover with boiling water, and after 2 minutea' boiling drain the meat in a colander and rinse with cold water. Retarn it to saucepan, cover with boiling water, add 12 small white onions or 4 large ones, 2 even tablespoonfuls salt, 1 even tablespoon- f ul white pepper, and a bouquet ; cover and boil slowly 1 hour. Shortly before serving melt 2 ounces butter in a saucepan, add y^ cupf al flour, stir and cook 3 minutes without browning ; then add enough of the veal broth to make a thick sauce, cook 2 minutes. Mix the yolks of 2 eggs with the juice of 1 lemon, add first a little of the sauce to the yolks, and then mix the whole together. Strain through a sieve, add Yt cupful cream or 1 tablespoonf ul unsweetened condensed mil

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