Blanquette of Veal with Mushrooms (Another Way)

Ingredients

• from one to two pounds of cold dressed veal
• an onion
• a spoonful of flour
• a table-spoonful of chopped mushrooms
• the well-beaten yolks of two eggs
• the strained juice of half a lemon
• a little pepper and salt

Method

1. 1

   Mince veal finely.

2. 2

   Fry chopped onion in butter until yellow, then mix with parsley and flour to form a paste.

3. 3

   Moisten with stock to cream consistency, add mushrooms and seasoning.

4. 4

   Simmer for ten minutes, add veal, and heat through without boiling.

5. 5

   Optionally add yolks and lemon juice.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2098. The excerpt below is the record exactly as published.

Blanquette of, with Mush- rooms (another waj') . — Take from one to two pounds of cold dressed veal, and miuce it finely. Chop an onion, and fry it in butter till it begins to tm-n yellow. Stir in. with it a tea- spoonful of chopped parsley, and beat it with a spoonful of flour to a smooth paste. Moisten this with stock to make it of the consistency of cream, and add a table-spoonful of chopped mushrooms and a little pepper and salt. Simmer the sauce for about ten minutes, add the minced veal, and simmer it again until the meat is heated throughout, but it must not boil, or it will harden. If liked, the well-beaten yolks of two eggs and the strained juice of half a lemon

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