Blanquette De Veau With Vegetables
|Stewing veal||3 Pound, cut into 1'' pieces|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|White onions||12 Small|
|Carrots||2 , chopped|
|Butter||3 Tablespoon (To Complete)|
|Button mushrooms||1⁄2 Pound (To Complete)|
|Flour||2 Tablespoon (To Complete)|
|Whipping cream||1⁄3 Cup (5.33 tbs) (To Complete)|
|Egg yolks||2 (To Complete)|
|Finely chopped parsley||2 Tablespoon (To Complete)|
Place the veal in the casserole and add the cold chicken broth and white wine.
Bring to simmering point, and skim off any accumulated particles from the surface.
Add the onions, carrots and the bouquet garni ingredients, tied with string into a cheesecloth bag.
Cover and place in a preheated 350° oven for 1 1/4 hours.
Cool and chill the stew in the refrigerator for at least four hours.
Discard the cheesecloth bag.
Heat the butter and saute the mushrooms until lightly browned.
Transfer the mushrooms to the casserole and stir the flour into the butter remaining in the pan.
Add some of the liquid from the casserole and stir over low heat to form a smooth sauce.
Add the sauce to the casserole.
Reheat the veal in a preheated 350° oven for 20 minutes.
Stir in the cream combined with the egg yolks, and garnish with parsley.