Blanquette of Veal
|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|
|Parboiled onion||12 Small|
|Button mushrooms||4 Ounce, sauteed in butter and lemon juice (250 Gram)|
|Cream||1⁄2 Cup (8 tbs)|
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.