Blanquette of Veal

Ingredients

• Three pounds of filet of veal
• one and one-half pints of white stock
• one tablespoonful of lemon juice
• one tablespoonful of sherry
• one tablespoonful of chopped parsley
• yolks of two eggs
• one tablespoonful of cream
• one teaspoonful of salt
• one-half teaspoonful of white pepper
• one-half ounce of flour

Method

1. 1

   Cut the veal into small pieces and place in a saucepan with boiling white stock.

2. 2

   Skim impurities and simmer for one hour.

3. 3

   Mix flour with cold stock, add pepper, salt, lemon juice, sherry, and remaining stock.

4. 4

   Pour into the saucepan and cook for 20 minutes.

5. 5

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

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 23. The excerpt below is the record exactly as published.

Blanquette of Veal.— Three pounds of filet of veal, one and one-half pints of white stock, one table- spoonful of bmon juice, one tablespoonful of sherry, one tablespoonful of chopped parsley, yolks of two eggs, one tablespoonful of cream, one teaspoonful of salt, one-half teaspoonful of white pepper, one-half ounce of flour

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