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Blanquette De Veau With Lemon Sauce

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Blanquette De Veau has a divine taste. Blanquette De Veau gets its taste from veal mixed with flour and flavored with lemon juice. Blanquette De Veau is inspired by many food chains all over the world.
Ingredients
  Butter/Margarine 2 Tablespoon
  Boneless veal shoulder 2 Pound, cut into 2 inch pieces
  Boiling water 4 Cup (64 tbs)
  Veal bone 1 , cracked
  Carrot 1 Large, cut in thick slices
  Onion 1 Medium, quartered
  Parsley sprigs 2
  Bay leaf 1⁄2
  Thyme sprig/1/2 teaspoon dried thyme 2
  Salt 1 Teaspoon
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Lemon juice 2 Tablespoon
  Egg yolks 2
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Minced parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Lemon juice To Taste
Directions

Melt the 2 tablespoons butter in a large, heavy pan with a cover.
Put in the veal pieces, cover the pan, and cook over low heat to let the meat release its juices €” it shouldn't brown.
Add boiling water to cover the meat, veal bone, carrot, onion, parsley, bay, thyme, and salt.
Cover and simmer gently for 1 1/4 to 1 1/4 hours or until the meat is tender.
Remove the meat pieces with a fork or slotted spoon and set aside.
Strain the stock and discard bones and seasoning vegetables.
Rinse the pan to remove any scum, pour in cooking stock, and boil rapidly until reduced to 2 1/4 to 2 1/2 cups.
Using another pan, melt the 2 tablespoons butter; stir in the flour and cook, stirring, until bubbly.
Remove from heat and gradually stir in the reduced cooking stock and the lemon juice.
Cook, stirring, until the sauce is thickened and smooth, about 5 minutes.
Combine the sauce and veal.
This much can be done ahead and the dish refrigerated.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled

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