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Blanquette Of Veal

10min.chef's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Boneless veal leg 2 Pound, cut in 1 inch cubes
  Thinly sliced carrots 1 Cup (16 tbs)
  Thinly sliced onion rings 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Thyme 1⁄4 Teaspoon
  Bay leaf 1
  Condensed cream of chicken soup 21 Ounce (2 Cans, 10.5 Ounce Each)
  Light cream 1 Cup (16 tbs)
  Egg yolks 2 , beaten
  Lemon juice 2 Tablespoon
Directions

1. Heat butter in Dutch oven over medium-high heat.
2. Cook veal cubes in hot fat, stirring lightly, until golden brown on all sides.
3. Add carrots, onion rings, salt, thyme and bay leaf. Stir in chicken soup and light cream.
4. Cover with vac-control valve closed. Lower heat and simmer 45 to 60 minutes or until veal is tender.
5. Remove from heat and beat in egg yolks and lemon juice. Heat, but do not boil.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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