Blanquette of Veal

Ingredients

• 3 lbs. of veal
• a large pinch of salt
• 1 onion stuck with cloves
• 1 carrot cut in half
• a cupful of white wine
• a bouquet of laurel thyme, parsley
• 2 oz. of butter
• 2 oz. of flour
• 3 yolks of eggs
• 1 oz. of butter
• the juice of a lemon

Method

1. 1

   Cut veal into squares and soak in tepid water.

2. 2

   Put veal in a saucepan, cover with water, add salt, boil, and skim.

3. 3

   Add onion, carrot, wine, and bouquet.

4. 4

   Cook for half an hour.

5. 5

   Strain meat and save stock.

6. 6

   Make a white sauce with butter and flour, moisten with veal stock, stir until smooth.

7. 7

   Add meat, cook until tender, reduce sauce by half.

8. 8

   Thicken with yolks, butter, and lemon juice.

9. 9

   Arrange meat on dish with sauce.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 11. The excerpt below is the record exactly as published.

BLANQUETTE OF VEAL (French) ^ake 3 lbs. of veal, cut it in squares (about 2 inches). As this dish is supposed to be very white, it is sometimes soaked half an hour in tepid water, Put the pieces of veal into a saucepan ; cover with water; add a large pinch of salt, let it boil, skim. Add I onion stuck with cloves, i carrot cut in half, a cupful of white wine, a bouquet of laurel thyme, parsley, and cook half an hour. Strain the meat and save the stock. With 2 oz. of butter and 2 oz. of flour make a white sauce; moisten it with veal stock, stir over the fire. The sauce must be perfectly smooth and not thick. Add the meat without the vegetables, continue to cook it until the meat is tender. The sauce should be reduced by one half. Thicken at the last moment with 3 yolks of eggs, i oz. of Allied CooKery 35 butter, and the juice of a lemon

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