Blanquette of Veal

Ingredients

• 1 tablespoonful of flour
• the requisite amount of white stock or water
• season to taste with salt
• season to taste with pepper
• a grate of nutmeg
• a little mace
• a yolk of egg
• a spoonful of cream or milk
• a squeeze of lemon juice

Method

1. 1

   Fry sliced onion in hot veal dripping.

2. 2

   When almost cooked, sprinkle in flour and stir well.

3. 3

   Pour in white stock or water, season, bring to boil, add meat, cover, and simmer for 15 minutes.

4. 4

   Lift meat onto a hot dish, add yolk beaten with cream and lemon juice to sauce, strain over veal, and garnish with fried croutons if desired.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 16. The excerpt below is the record exactly as published.

Blanquette of Veal (Hot). Really for this the veal should be specially cooked, using the tendron or gristly part of the 58 RECHAUFFES, HASHES, ETC. breast bones, but slices of cold cooked veal answer admirably. Fry some sliced onion in hot veal dripping if possible, but ordinary dripping does. When these are almost cooked, but not coloured, sprinkle in 1 tablespoonful of flour, stirring this well in ; when thoroughly mixed, pour in the requisite amount of white stock or water, season to taste with salt, pepper, a grate of nutmeg, and, if liked, a little mace ; bring this just to the boil, lay in the meat, cover down the pan, and let it simmer very gently for 15 minutes ; then lift out the meat on to a hot dish, add to the sauce a yolk of egg beaten up with a spoonful of cream or milk, and a squeeze of lemon juice

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