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Blanquette De Veau

Western.Chefs's picture
Ingredients
  Boned veal shoulder 2 Pound
  Boiling water 1 Quart
  Small onion 1 , peeled
  Cloves 4
  Carrots 5 Medium, scraped and quartered
  Bay leaf 1
  Powdered thyme 1⁄8 Teaspoon
  Parsley sprigs 2
  Diced celery 1⁄2 Cup (8 tbs)
  Peppercorns 4
  Salt 1 Tablespoon
  Fresh mushrooms 1⁄2 Pound, washed
  Butter/Margarine / fat / salad oil 4 Tablespoon
  White onions 15 , peeled
  Flour 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Egg yolks 2 , slightly beaten
  Minced parsley 1 Tablespoon
Directions

Cut veai in 1 1/4" pieces and remove membrane and fat.- Simmer, covered, in the boiling water with the 1 onion, cloves, carrots, bay leaf, thyme, parsley sprigs, celery, peppercorns, and salt for 1 hr., or until meat is tender.
Drain off veal stock and reserve—there should be 3 1/2 c.
Remove cloves, bay leaf and peppercorns from veal.
Cook mushrooms in 1/2 c of the veal stock for 15 min., or until tender, then drain.
Melt 2 tbsp of the butter in a heavy saucepan and add 15 onions; cover and simmer over low heat for 20-30 min., or until tender.
Melt remaining 2 tbsp butter in a large saucepan, stir in flour and when well blended, slowly stir in the remaining 3 c stock: Cook over medium heat, stirring constantly until mixture thickens and boils.
Combine lemon juice and slightly beaten egg yolks.
Add some of the hot sauce slowly, stirring constantly, then stir slowly into remaining sauce.
Add veal, and minced parsley, and reheat.
Arrange on hot platter with- onions and mushrooms as a garnish.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Veal

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