Blanquette De Veau With Lemon Sauce
|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|
|Thyme sprig/1/2 teaspoon dried thyme||2|
|Lemon juice||2 Tablespoon|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Minced parsley||2 Tablespoon|
|Lemon juice||To Taste|
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.