Blanquette of Veal

Ingredients

• from one to two pounds of cushion or fillet of veal
• two ounces of butter
• one ounce of flour
• twelve fresh or preserved button mushrooms
• eight to ten small onions
• one bouquet garni
• half a gill of Chablis or Sauterne
• a quarter of a gill of cream
• the yolks of two eggs
• lemon juice
• seasoning
• one pint of light stock

Method

1. 1

   Cut veal into pieces, cover with water, add salt and lemon juice, boil, skim, add wine and bouquet.

2. 2

   Prepare sauce with butter, flour, and stock, then combine with veal and mushrooms.

3. 3

   Heat without boiling and serve garnished.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 49. The excerpt below is the record exactly as published.

BLANQUETTE OF VEAL T7TROM one to two pounds of cushion or fillet of veal, two ounces of butter, one ounce of flour, twelve fresh or preserved button mushrooms, eight to ten small onions, one bouquet garni, half a gill of Chablis or Sauterne, a quarter of a gill of cream, the yolks of two eggs, lemon juice, seasoning and one pint of light stock

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