Blanquette of Veal Made from Fresh Meat

Ingredients

• two to three pounds of the breast of veal
• two onions each stuck with a clove
• two carrots
• a large bunch of sweet herbs
• a little pepper and salt
• the yolks of two eggs
• a table-spoonful of scalded and chopped parsley
• thicken with white thickening

Method

1. 1

   Cut veal into walnut-sized pieces and cover with boiling stock or water.

2. 2

   Boil and skim, adding onions, carrots, and herbs.

3. 3

   Simmer for an hour, then drain.

4. 4

   Strain the gravy, thicken, and boil until it coats the spoon.

5. 5

   Beat yolks with a spoonful of gravy, add gradually to the rest.

6. 6

   Return veal to the saucepan with gravy and simmer gently until heated through.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2097. The excerpt below is the record exactly as published.

a little pepper and salt, and a pint of stock made from bones. Let all simmer gently together for half an hour. Strain the gravy, and put it again into the saucepan with a pinch of pounded mace, the strained juice of half a lemon, and the slices of veal. Let it simmer a minute or two. Beat the yolks of two eggs in a bowl. Mix a small quantity of the warm gravy with them, and add them gradually to the rest. Stir the sauce till it is smooth and thick, but it must not boil or it will curdle. This dish is excellent with green peas as an accompaniment. Time, altogether, about an hour. Probable cost, exclusive of the cold meat, 6d. Sufiicient for five or six persons. VEA ( 1029 ) VEA Veal, Blanquette of, Made from Presh Meat. — Take from two to three pounds of the breast of veal. Cut it into pieces the size of a walnut, put these into a small saucepan, and pour upon them as much boiling stock or water as will cover them. Let the liquor boil up, and skim it. Throw into it two onions each stuck with a clove, two carrots, and a large bunch of sweet herbs. Add a little pepper and salt. Cover the saucepan closely, and simmer the meat gently for an hour. Drain it, and put it aside for a short time. Strain the gravj% thicken with white thicken- ing, and let it boil, stirring occasionally till it coats the spoon. Let it cool a minute, then beat the yolks of two eggs in a bowl, mix with them a spoonful of the gravy, and add the rest gradually. Put the pieces of veal into a small saucepan, strain the gravy upon them, and let them remain in it gently simmering until they are heated through, but the sauce must not boil or it will curdle. Add a table-spoonful of scalded and chopped parsley

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