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Blanquette Of Veal

Meat.Bible's picture
Ingredients
  Stewing veal 2 Pound, thickly cut (1 Kilograms)
  Butter 60 Gram (3 Tablespoon)
  Onion 1 , studded with 3 cloves
  Carrots 2 , sliced
  Stock 375 Milliliter, made with a cube (1 1/2 Cups)
  Bay leaf 1 , crushed
  Rosemary 1 Dash
  Marjoram 1 Dash
  Sage 1 Dash
  Salt 1 Teaspoon
  Pepper To Taste
  Parboiled onion 12 Small
  Button mushrooms 4 Ounce, sauteed in butter and lemon juice (250 Gram)
  Flour 2 Tablespoon
  Egg yolks 2
  Cream 1⁄2 Cup (8 tbs)
  Nutmeg 1 Pinch
Directions

1. Cut the veal into cubes and soak in cold water and dry well after about 1 hour.
2. Melt 1 tablespoon of butter in a pan and fry the veal in it but do not brown, add the onion with the cloves, carrots, stock, salt and pepper, bay leaf and the mixed herbs. Cover and bring to the boil, skim and cover and cook for about 45 minutes.
3. Remove the veal and carrots. Strain the liquid and put aside. Clean the pan and melt the rest of the butter, add the flour and mix in the stock slowly until the sauce thickens. Add the veal pieces, carrots, whole onions and mushrooms. Cover and simmer, stirring regularly for 30 minutes or until the meat is tender.
4. Mix egg yolk, cream and nutmeg together and pour into veal mixture. Reheat but do not boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Veal
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
6

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