Blauquette of Veal

Ingredients

• Three pounds of filet of veal
• one and one-half pints of white stock
• one tablespoonful of lemon juice
• one tablespoonful of sherry
• one tablespoonful of chopped parsley
• yolks of two eggs
• one tablespoonful of cream
• one teaspoonful of salt
• one-half teaspoonful of white pepper
• one-half ounce of flour

Method

1. 1

   Cut the veal into small pieces, place in a saucepan, and pour over boiling white stock.

2. 2

   Skim impurities and simmer for one hour.

3. 3

   Mix flour with cold stock, add pepper, salt, lemon juice, and sherry.

4. 4

   Pour into the saucepan and cook for 20 minutes.

5. 5

   Mix egg yolks and parsley, add cream, and stir into the veal after removing from heat.

6. 6

   Serve hot.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 23. The excerpt below is the record exactly as published.

Blauquette of Veal.— Three pounds of filet of veal, one and one-half pints of white stock, one table- spoonful of lemon juice, one tablespoonful of sherry, one tablespoonful of chopped parsley, yolks of two eggs, one tablespoonful of cream, one teaspoonful of salt, one-half teaspoonful of white pepper, one-half ounce of flour

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