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Blanquette De Veau A Ltndienne

Ingredients
  Veal shoulder 675 Gram, diced in 3/4 inch cubes
  Chicken stock 1 Large
  Salt 10 Milliliter
  Pearl onions 20
  Carrots 4 , julienned
  Butter 30 Milliliter
  All purpose flour 30 Milliliter
  Curry powder 30 Milliliter
  Lemon juice 30 Milliliter
  Egg yolks 2
  Chopped parsley 15 Milliliter
Directions

In a Dutch oven, place the veal, chicken stock and salt.
Cover and simmer for 1 1/2 hours.
Add the onions and carrots.
Continue cooking for 15 minutes.
Remove 2 cups (500 ml) of liquid.
Melt the butter in a small sauce pan.
Add the flour and curry powder; cook for 3 minutes over low heat.
Slowly add the 2 cups of liquid, stirring until thickened.
Whisk the lemon juice in the egg yolks.
Blend into the sauce.
Do not boil.
Add the sauce to the veal.
Reheat, but do not boil.
Pour into a serving dish.
Garnish with parsley.
Serve over cooked egg noodles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Preparation Time: 
25 Minutes
Cook Time: 
110 Minutes
Ready In: 
135 Minutes
Servings: 
4

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