Blanquette of Veal

Ingredients

• three pounds of a shoulder of veal
• three pints of water
• a pinch of salt
• several branches of parsley
• three cloves
• three pepper-corns
• three bay-leaves
• three branches of thyme
• two cloves of garlic
• half a pint of sauce Allemande
• a dozen mushrooms

Method

1. 1

   Cut the veal into pieces and place in a saucepan with water, salt, and the tied herbs.

2. 2

   Boil and skim thoroughly, then simmer for an hour and a half.

3. 3

   Heat the sauce Allemande without boiling, add chopped mushrooms, drain the veal, and serve with the sauce.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 37. The excerpt below is the record exactly as published.

Blanquette of Veal. Take three pounds of a shoulder of veal, cut it in pieces, which put in a saucepan with three pints of water, a pinch of salt, several branches of parsley, inclosing three cloves, three pepper-corns, three bay-leaves, three branches of thyme, two cloves of garlic, and tie all together. When commencing to boil, skim thor- oughly, and then boil an hour and a half. Put half a pint of sauce Allemande (Art. 80) on the fire, but do not allow it to boil ; chop a dozen mushrooms

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