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Blanquette Of Veal

Francois.Marin's picture
Ingredients
  Veal breast 2 1⁄2 Pound, cut in to chunks with bones
  Salt To Taste
  Pepper To Taste
  Lemon slice 1
  Carrot 2 Medium, quartered
  Onion 2 Medium, quartered
  Bouquet garni 2
  Stock/Water 2 Cup (32 tbs) (For sauce)
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Egg yolk 2
  Light cream 1⁄2 Cup (8 tbs)
  Lemon juice 1 Dash
Directions

Traditionally, breast of veal is used for this dish because the bones give a rich, jellied stock.
However, twice as much shoulder meat as breast can be added if you like.
As an alter- native, breast of lamb can be substituted for veal.
Meat should be well trimmed of fat, then cooked like veal breast.
For a party dish, use heavy instead of light cream in the sauce.
Remove carrots and onions before serving; replace them with a mixture of 1 cup each cooked peas, baby carrots and baby onions.
Method Blanch veal by covering with cold water in a pan, add salt and a slice of lemon.
Bring slowly to a boil, skim, drain and refresh meat in cold water to wash away the scum.
Put meat in a large kettle with carrots and onions.
Add bouquet garni and pinch of salt and barely cover with stock or water.
Cover and simmer 1-1 1/4 hours until very tender and a bone can be pulled from meat.
Take from heat, pour off stock and reserve; remove bouquet garni.
Leave meat and vegeta- bles in the kettle, cover and keep warm.
Stock should measure 2 1/2 cups; if more, boil in a pan until reduced to this quantity.
For sauce: melt butter in a saucepan, stir in flour; and cook until pale straw-colored.
Take from heat; cool slightly.
Stir in stock and bring to a boil, stirring constantly.
Boil briskly for 3-4 minutes until sauce is creamy in consistency; take from heat.
Mix egg yolks and cream in a bowl, add a little of the hot sauce; stir mixture back into remaining sauce.
Add lemon juice and taste for seasoning.
Pour sauce over veal and vege- tables; shake kettle gently to mix contents to- gether.
Cover and keep hot for 15 minutes before serving—to let flavor of sauce penetrate meat.
Watchpoint: do not boil or sauce will curdle.
Transfer to a hot dish; serve with mashed potatoes or boiled rice.
If rabbit is not available, chicken may be used instead.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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