Blanquette De Veau
|Boned veal shoulder||2 Pound|
|Boiling water||1 Quart|
|Small onion||1 , peeled|
|Carrots||5 Medium, scraped and quartered|
|Powdered thyme||1⁄8 Teaspoon|
|Diced celery||1⁄2 Cup (8 tbs)|
|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|
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.