Blanquette of Veal

Ingredients

• three pounds of breast of veal
• two-thirds of a tablespoonful of salt
• half a teaspoonful of pepper
• two onions
• two cloves stuck in each
• a double bouquet garni
• one ounce of butter
• the same quantity of flour
• the yolks of three eggs
• half a pint of tinned, blanched, and sliced button champignons
• half a tablespoonful of chopped parsley

Method

1. 1

   Cut veal into pieces, cover with water, add salt, pepper, onions, and bouquet garni.

2. 2

   Boil, skim, and simmer for an hour.

3. 3

   Drain, keep warm.

4. 4

   Make a roux with butter and flour, moisten with veal broth, thicken with egg yolks, strain into veal, add mushrooms, boil, and serve with parsley.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 109. The excerpt below is the record exactly as published.

BLANQUETTE OP VEAL. The bi^east is generally the part of veal used for blan- quette. Cut three pounds of breast of veal into pieces between two and three inches square ; put these in a stew- pan with enough water to cover the meat well; add two- thirds of a tablespoonful of salt and half a teaspoonful of pepper. Boil and skim in the usual way ; after which, add two onions with two cloves stuck in each, and a double " bouquet garni ; " simmer gently for an hour, then drain in a colander, but save the broth; return the pieces of veal in the stewpan and keep hot by the side of the five. In the meantime mix in another stewpan one ounce of butter, with the same quantity of flour, by stining over the fire for four or five minutes, then draw it by the side of the stove. Moisten with all the liquor drained from the veal, reduce this for twenty minutes, stirring all the time to prevent burning ; after which, thicken with the yolks of three eggs, strain the sauce through a pointed strainer into the stewpan containing the veal, to which half a pint of tinned, blanched, and sliced button champignons have already been added. Boil it for one minute, sprinkle in half a tablespoonful of chopped parsley

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