Blanquette De Veau With Mushrooms & Onions
|Veal||2 Pound (From Shoulder / Breast)|
|Onion||1 , quartered|
|Chicken stock/Veal stock||2 Cup (32 tbs)|
|Parsley stems||1 Tablespoon|
|Thyme sprig/0.25 teaspoon dried thyme||1|
|Baby onions/Pickling onions||12|
|Egg yolks||1 Large (Or 2 Small)|
|Cream||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon (1 Squeeze)|
Cut veal into cubes about 1 1/4 inches square.
Put into pan with enough cold water to cover and a little salt.
Bring slowly to boil; cook 5 minutes.
Skim scum from surface; drain meat.
Wash well with cold water; dry.
Melt 3 tablespoons butter.
Cook veal cubes slowly with quartered onion and carrots; shake frequently.
Do not let them brown at all.
Stir in flour.
Add stock, parsley, bay leaf, and thyme; bring to boil.
Place in preheated 350Â°F oven or simmer on stove 1 to 1 1/2 hours until veal is tender.
Meanwhile, peel baby onions; cook in salted water 10 to 15 minutes; drain.
Melt remaining butter.
Cook mushrooms a few minutes; add to onions.
Remove veal from stove; place meat in dish.
Add carrots, baby onions, and mushrooms.
Strain cooking liquid; boil to reduce quantity slightly.
Remove from heat; cool slightly.
Beat egg yolks with cream; add a little hot sauce.
Strain mixture gradually into sauce.
Add lemon juice.
Do not boil under any circumstances after this point.
Pour over meat and vegetables.