Blond de Veau a la Duchatelet

Ingredients

• Put into a casserole butter or lard
• slices of veal
• pieces of fowl
• add onions
• add carrots
• a pint of bouillon
• fry some mushrooms

Method

1. 1

   Fry the veal and fowl in butter or lard, add onions, carrots, and a pint of bouillon.

2. 2

   Boil down to a glace, refill with bouillon, boil and skim, then simmer for two hours.

3. 3

   Make a white roux, fry mushrooms in it, add broth, bind, boil, skim, and pass through a tammy.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 100. The excerpt below is the record exactly as published.

Blond de Veau a la Duchatelet, by Tronchin. Put into a casserole butter or lard, slices of veal, and pieces of fowl, and fry the mixture; add onions, carrots, a bouquet of herbs, and a pint of bouillon (!) ; let the liquid boil down to a glace without allowing it to catch {i.e,, adhere, by burning, to the bottom of the casserole) ; then fill up again with bouillon (!), boil and skim, and let I simmer for two hours. . Make a white roux, and fry some V mushroom

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