Blanquette of Veal

Ingredients

• 2 lbs. breast, loin, or fillet of veal
• 1 pint white stock
• 1 small carrot sliced
• 1 onion stuck with cloves
• Celery or celery seed
• Parsley, lemon peel, and a bouquet garni

Method

1. 1

   Cut the meat into pieces 2 inches square and stew gently in the stock with the vegetables for 2 hours.

2. 2

   Skim it when it first boils.

3. 3

   When done, put the meat on a dish and strain the liquor for the sauce, for which stir together clarified fat, flour, and cornflour till well blended, add the stock and beat well.

4. 4

   Allow it to cool and add yolks of eggs, stir, warm, and pour over the meat, garnishing with chopped parsley.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 25. The excerpt below is the record exactly as published.

BLANQUETTE OF VEAL. Blanquctte de Veau. 2 lbs. breast, loin, or fillet of veal. 1 pint white stock. 1 small carrot sliced. 1 onion stuck with cloves. Celery or celery seed Parsley, lemon peel, and a bouquet garni

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