Blanquette De Veau Recipe |
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You will need
1 1/2 lb.
boned shoulder or knuckle veal
2 onions, peeled and quartered
2 large carrots, sliced
3 bay leaves
1 tablespoon lemon juice
Preparation Time : 15 minutes
salt and pepper
6 oz. butter
1 1/2 oz. butter
1 1/2 oz. flour
1 egg yolk
spring parsley
Cooking Time : 105 minutes
Cut veal in 1 1/2 inch pieces. Put in a pan, cover with cold water, bring
to boiling point then strain veal into colander and rinse off scum.
Replace veal pieces in pan with onions, carrots, bay leaves, lemon juice
and plenty of salt and pepper. Add 2 pints water, bring to boiling point
then cover and simmer for 90 minutes or till tender. Half an hour before
end of cooking time, add button mushrooms.
Melt butter in a small pan, blend in flour and cook over a low heat for 1
minute without letting it brown. Arrange the cooked veal and vegetables in
a serving dish. Reduce the cooking liquor to 1 pint by boiling rapidly.
Strain liquor into pan containing butter and flour. Stir sauce until it is
smooth then bring to boiling point and simmer for 5 minutes. Add seasoning
if necessary. Blend egg yolk and cream together, remove sauce from heat
and stir in the egg mixture. Return the pan to heat and reheat mixture,
but do not allow it even to simmer. Pour the sauce over the veal. Decorate
with parsley. Serves 4
Quick Tip
Add the blended egg yolk and cream carefully seeing that the sauce does
not boil. If is becomes too hot it will curdle.
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