Blanquette Of Veal
|Boneless veal shoulder||2 Pound|
|Boneless veal breast||1 Pound|
|Water||4 Cup (64 tbs)|
|Cream||2⁄3 Cup (10.67 tbs)|
|Lemon juice||To Taste|
|Chopped parsley||1 Tablespoon (For Garnish)|
Cut veal into chunky 2 inch pieces.
Place in a large heavy pan with onions and carrots previously cut into quarters.
Add bouquet garni, salt and pepper and water.
Cover and simmer very gently for 1 hour or until veal is tender.
Pour liquor from pan.
Measure liquor and boil to reduce to 2 1/2 cups if necessary Make a sauce by melting butter or margarine in a saucepan, stir in flour and cook over a medium heat for a few seconds.
Add reduced stock and bring to the boil, stirring continuously.
Simmer for 1-2 minutes then draw aside.
Store veal and sauce overnight at this stage.
Put veal and vegetables into a bowl, cover and refrigerate when cool.
Pour sauce into a bowl, cover with a wet circle of greaseproof paper and store in refrigerator.
When ready to serve next day, reheat sauce and veal in separate pans.
Blend egg yolks smoothly with cream and stir slowly into hot sauce.
Add lemon juice and seasoning to taste.
Pour sauce over veal and shake pan gently over heat to mix together.
Cover and keep hot without boiling for 10-15 minutes so that flavor of sauce penetrates veal.