Blanquette of Veal

Ingredients

• Three pounds of fillet of veal
• one and one-half pint of white stock
• one table-spoonful of lemon juice
• one table-spoonful of sherry
• one table-spoonful of chopped parsley
• yolks of two eggs
• one table-spoonful of cream
• one tea-spoonful of salt
• one half salt-spoonful of white pepper
• one half ounce of flour

Method

1. 1

   Cut veal into pieces, place in a saucepan, pour over boiling stock, skim impurities, and simmer for one hour.

2. 2

   Mix flour with cold stock, add pepper, salt, lemon juice, and sherry, then pour into the saucepan and cook for another twenty minutes.

3. 3

   Before serving, mix egg yolks and parsley, add cream, and stir into the veal mixture off the heat to prevent curdling.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 41. The excerpt below is the record exactly as published.

BLANQUETTE OF VEAL. 53 hour before the time for cooking expires, cut the remaining carrot and turnip into fancy shapes with a vegetable cutter, throw them into a small sauce-pan filled with boiling water, and cook them until quite tender. When the meat is done, place it upon a large hot platter, strain over it the gravy, and taking the prepared carrot and turnip from the water, drain, and garnish with them the stew. Haricot of Mutton.— One half dozen mutton chops, one half ounce of butter, twelve button-onions, one ounce of flour, two turnips, one carrot, one tea-spoonful of salt, one half salt- spoonful of pepper, one pint of second stock. Trim the fat from the chops, and melting the butter in a sauce-pan, slice into it one of the onions. When the blue smoke arises from the heated butter, put into it the chops, and brown them to a nice pale brown. When this is done, take out of the pan the chops, and pour off the grease, after which put the flour into the pan, the grease still adhering to which will be sufficient to prevent its lumping ; add to it the stock, and stir all until it boils, when it should be skimmed to remove such particles of the onion and grease as may arise, and the chops returned to the pan. All should now be permitted to stew for half an hour gently, when the button-onions must be added ; also the carrot, cut in fancy shapes ; and the turnips, which must have been quartered ; the pepper and salt ; and the whole allowed to stew for half an hour longer, when it is ready to serve. Arrange the chops for serving in a circle upon a hot platter, fill the vegetables into the centre, and pour the sauce around from the outer edge. NOTE.— By "button-onions" is meant onions of the size of a button, — the smallest onions procurable. Blanquette of Veal. — Three pounds of fillet of veal, one and one-half pint of white stock, one table-spoonful of lemon juice, one table-spoonful of sherry, one table-spoonful of chopped parsley, yolks of two eggs, one table-spoonful of 54 MEATS. cream, one tea -spoonful of salt, one half salt-spoonful of white pepper, one half ounce of flour

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