Blanquette of Veal

Ingredients

• two and a half pounds of breast of veal
• Soak it in fresh water for one hour
• about an ounce and a half of butter
• three tablespoonfuls of flour
• a pint of broth from the veal
• three egg yolks
• the juice of a medium-sized, sound lemon
• a very little grated nutmeg
• two good pinches of salt
• a pinch of white pepper
• six small, well-peeled, sound, white onions

Method

1. 1

   Cut veal into pieces, soak, drain, and boil with onions, salt, and pepper.

2. 2

   Cook for 40 minutes.

3. 3

   Make a roux with butter and flour, moisten with broth, and mix with egg yolks and lemon juice.

4. 4

   Combine with veal and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 176. The excerpt below is the record exactly as published.

two and a half pounds of breast of veal. Soak it in fresh water for one hour ; drain it well, then lay it in a saucepan ; cover with fresh water ; boil, and be very careful to skim off all the scum. Add a well-garnished bouquet (No. 254), six small, well-peeled, sound, white onions, two good pinches of salt and a pinch of white pepper. Cook for forty minutes. Melt about an ounce and a half of butter in another saucepan, add to it three table- spoonfuls of flour, stir well for three minutes ; moisten with a pint of broth from the veal ; boil for five minutes. Set it on the side of the stove. Beat up in a bowl three egg yolks, with the juice of a medium- sized, sound lemon and a very little grated nutmeg. Take the prepar- ation in the saucepan, gradually add it to the egg yolks, &c. , briskly mix with a wooden spoon meanwhile until all added. Throw this over the veal, lightly toss the whole, but be careful not to allow to boil again; 236 THE TABLE. then serve. All blanquettes are prepared the same way, adding different garnishings. 550. Blanquette Of Veal

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