Blanquette of Veal

Ingredients

• the breast is the part to use
• six ounces of onion
• the same of turnip
• an ounce of butter
• an ounce of flour
• the yolks of two raw eggs
• a bouquet garni

Method

1. 1

   Cut the veal into 2.5 inch squares, season with salt and pepper, cover with warm water, and bring to a boil.

2. 2

   Drain, refresh with cold water, and moisten with broth.

3. 3

   Bring to a boil, skim, then add onion, turnip, and bouquet garni.

4. 4

   Simmer until tender, drain broth, and prepare a white sauce with butter and flour.

5. 5

   Mix in egg yolks, moisten meat with sauce, heat gently, and serve.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 67. The excerpt below is the record exactly as published.

blanquette of veal is the nearest relation of a fricassee of chicken. The breast is the part to use : cut it into two and a half inch squares, lay 2. Elan- them in a stewpan, season with salt and quette of veal. pepper, and just cover with warm water ; place the pan over a moderate fire, and when just on the point of boiling, stop, drain off the water, refresh the meat with a douche of cold water, replace it in the stewpan, and moisten with good broth ; bring slowly to the boil, skimming carefully, and then add six ounces of onion, the same of turnip, and a bouquet garni. Simmer now until tender, then take the pan from the fire, drain off the broth, skim it, lay the pieces of meat on a dish, and trim them neatly ; turn the broth to a white sauce with an ounce of butter and an ounce of flour, give it a flavouring with mace, pass it through the hair sieve, mix into it the yolks of two raw eggs

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