Blanquette of Veal with Mushrooms
From Cassell's dictionary of cookery, 1892
Serves 1
Can be served with a pastry border.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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. 'Mix and serve. Time to simmer the veal, about an hour. Probable cost, breast of veal, lOd. per pound. Sufficient for five or six persons. Veal, Blanquette of, with Cucum- bers.— Cut some cold veal into neat pieces about the size of a walnut and a quarter of an inch thick. Pare and quarter a large cucum- ber, and cut it into lengths of half an inch. Sprinkle a little salt upon these, and cover them with vinegar. Let them remain for half an hour. Drain them well, and dry them with a soft cloth. Dissolve a slice of fresh butter in a bright stewpan, and add a pinch of grated nutmeg and a small piece of sugar. Put in the slices of cucumber, and let them simmer gently till tender. Drain off the butter, pour some white sauce upon the cucumber, add the pieces of veal, and let all simmer gently together till the meat is quite hot. Place the veal on a dish, pour the sauce over, and garnish the dish with sippets. The white sauce should be made with nicely-seasoned veal stock made from the veal bones, and thickened with white thickening. It will be improved by stewing onions and mushrooms in it to flavour it, but it will be very good without them. A little lemon- juice may be stirred in at the last moment. Time to stew the cucumber in the butter, about half an hour. Probable cost, exclusive of the cold meat, about Is. 6d. Veal, Blanquette of, with Mush- rooms. — Cut some cold dressed veal into pieces about an inch square and a quarter of an inch thick. Take a quarter of the bulk of the meat in button mushrooms, clean these with a piece of flannel and a little salt, and simmer them very gently with a slice of fresh butter till they are done enough. Put the pieces of veal in a saucepan, lay the stewed mushroooms upon them, and pour over all a little nicely-seasoned veal stock thickened with a Little piece of white thickening. Heat the preparation gently till it is on the point of boiling. Beat one or two eggs in a bowl, stir a spoonful of sauce into them, and add them gradually to the rest. Shake the sauce over the fire for a minute, but do not let it boU, or it wUl curdle. Add a table-spoonful of lemon- juic
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Cook this with the app: pantry check, scaling, and the assistant.