Blanquettes de Veau

Ingredients

• two pounds of veal
• one small carrot
• one onion stuck with three cloves
• a small bunch of cleanly-washed parsley
• one bay leaf
• one clove of garlic
• three shallots
• a large wineglassful of sherry or white wine

Method

1. 1

   Cut veal into small pieces, rinse in cold water, boil, then plunge into cold water.

2. 2

   Place in a stewpan with carrot, onion, parsley, bay leaf, garlic, shallots, and cover with cold water.

3. 3

   Add wine, salt, and pepper, simmer until tender.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 45. The excerpt below is the record exactly as published.

Blanquettes de Veau.— This is a dish most fre¬ quently served in Prance, and, as its names implies, is composed of either veal, lamb, or venison and white sauce. It is usually served as an entree, and the meat generally used is veal, the fillet of veal for preference, but any part may be employed. A little care and trouble is all that is necessary to make this most ap¬ petising dish. GAS COOKERY BOOK. 85 Take two pounds of veal and cut it up into small pieces ot from 2 inches to 3 inches in size, and rinse them in cold water; then place them in a stewpan with sufficient cold water to cover them, bring quickly to boil ; immediately the water boils take them out and plunge them into cold water, this being done tor the purpose of whitening the meat. Place them into a clean stewpan with one small carrot scraped, one onion stuck with three cloves, a small bunch of cleanly- washed parsley tied together, with one bay leaf, a W °Lth-yme’ °"e c,ove of garl*c, and three shallots. f,,i lfSUu Clent coldL water, including a large wineglass- ul of sherry or white wine (optional) to nearly cover the meat; add salt and white pepper to taste, simmer gently until the meat is quite soft and tender. I eel some round, small onions, the smallest obtain- tenderand b°' them & littIe salt and water until hl|I'1i‘? a smal! saucepan melt a quarter of a pound of m! e ’ and ™1X two tablespoonfuls of flour, nf thoroughly mixed, add a sufficient quantity of vea broth, put all into the saucepan with he butter and stir it gently over the gas until it thickens, and turn out the small onions into it; strain p ?Kiainder,°/ the br0th in which the veal is; the shou dbheS and fla™u”?gs that were in with the veal b, ,r,emoved- . Now add the sauce to the veal and let it all simmer for fifteen minutes or so ; see that e sauce is sufficiently salted, and squeeze the juice of one good lemon into it. The sauce 'should nof be t<£ thick nor too thin, but of the consistency of cream. Fncanileau of Veal.— This dish may be seen in the The word"6* ‘p m°St,of tbe London foreign restaurants. ~ word Fncandeau” means something nice. ■ ake four pounds of cushion of veal bone, trim and lard it with some thin strips of bacon, gut the rrmTiF ° ^ meat, lnto tbe stewpan with one sliced carrot, three onions, three shallots, one clove of garlic

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