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Simple Blanquette De Veau

herbal.chef's picture
Ingredients
  Veal breast/Shoulder of veal 2 Pound
  Water 4 Cup (64 tbs)
  White onions 12 Small
  Carrot 1 Medium, cut into half inch pieces
  Onion 1 Medium, studded with two cloves
  Bay leaf 1
  Thyme 1 Pinch
  Salt 1⁄2 Teaspoon
  Pepper white 1⁄4 Teaspoon
  Butter 1 Tablespoon
  Flour 1 Tablespoon
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄8 Cup (2 tbs)
  Egg yolks 2
  Lemon juice 1 Teaspoon
  Chopped parsley 1 Tablespoon
Directions

Cut the veal into twelve pieces and place in a large, heavy saucepan.
Add the water, bring to a boil and skim.
Add the small onions, carrot, onion studded with cloves, bay leaf, thyme, salt and pepper.
Cover and simmer until the meat is tender, about one and one-half hours.
Remove the meat, small onions and carrot to a heated serving dish and keep warm.
Discard the bay leaf and the onion studded with cloves.
In another saucepan melt the butter.
Stir in the flour and cook, stirring, until smooth.
Add the liquid in which the veal cooked and the mushrooms.
Cook over low heat fifteen minutes, stirring occasionally.
In a bowl, combine the cream and egg yolks.
Stir in five tablespoons of sauce from the pan, one at a time.
Then stir the egg mixture into the sauce in the pan.
Add the lemon juice.
Cook over low heat five minutes, stirring constantly, but do not allow to boil.
Pour the sauce over the meat and sprinkle with chopped parsley.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked

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