Blanquette of Veal or Lamb with Mushrooms

Ingredients

• a pound of the white part of some cold veal
• from a quarter to half a pint of mushroom-buttons
• in oz. butter
• a pint of sauce tournee
• yolks of four fresh eggs
• the strained juice of half a small lemon

Method

1. 1

   Slice veal into scallops and place in a saucepan.

2. 2

   Sauté mushrooms in butter for 12-15 minutes, then add to veal.

3. 3

   Pour boiling sauce over, heat slowly, mix yolks with sauce, and stir into the blanquette.

4. 4

   Serve immediately.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 219. The excerpt below is the record exactly as published.

BLANQUETTE OF VEAL OR LAMB, WITH MUSHROOMS. (entree.) Slice very thin the white part of some cold veal, divide and trim it into scallops not larger than a shilling, and lay it into a clean saucepan or stewpan. Wipe with a bit of new flannel and a few 200 MODERN COOKERY. [cTTAP. Xt. grains of salt, from a quarter to half a pint of mushroom-buttons, and slice them into a little butter which just begins to simmer ; stew them in it from twelve to fifteen minutes, without allowing them to take the slightest colour ; then lift them out and lay them on the veal. Pour boiling to them a pint of sauce tournee (see page 108) ; let the blanquette remain near, but not close to the fire for awhile : bring it nearer, heat it slowly, and when it is on the point of boiling mix a spoonful or two of the sauce from it with the well beaten yolks of four fresh eggs; stir them to the remainder; add the strained juice of half a small lemon ; shake the saucepan above the fire until the sauce is just set, and serve the blanquette instantly. Cold veal, f lb. ; mushrooms, \ to | pint : stewed in oz. butter

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