Veal, Blanquette of, with Mushrooms

Ingredients

• Cut some cold dressed veal into pieces about an inch square
• Take a quarter of the bulk of the meat in button mushrooms
• simmer them very gently with a slice of fresh butter
• pour over all a little nicely seasoned veal stock
• thickened with a little piece of white thickening
• Beat one or two eggs in a bowl
• Add a tablespoonful of lemon-juice

Method

1. 1

   Cut veal and mushrooms, simmer mushrooms in butter.

2. 2

   Combine veal and mushrooms, add seasoned stock and thickening.

3. 3

   Stir in beaten eggs, heat gently without boiling, add lemon juice, and serve.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 442. The excerpt below is the record exactly as published.

eal, 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 but- ton 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 mushrooms 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 gradu- ally to the rest. Shake the sauce over the fire for a minute, but do not let it boil or it will curdle. Add a table- spoonful of lemon -juic

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