Blanquette of Veal

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 120 min Total: 120 min
Yield: 10.0 persons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

For the veal stew

veal (either neck, breast, or loin) into neat little pieces about two inches square ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
two or three sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little bunch of herbs
six or eight peppercorns
two or three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]

For serving

chopped truffle or parsley
chopped truffle or parsley ↝ Parsley, raw [Not included in a food category]

For sauce

the liquor the veal was cooked in, as described in the recipe for blanquette sauce

Yield

Two and a half pounds of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (8)

Cut the veal into neat little pieces about two inches square.
Put the veal in a stewpan with two or three sliced onions, a little bunch of herbs, six or eight peppercorns, and two or three cloves.
Cover with cold water, add a pinch of salt.
Let it come to the boil, then skim.
Cook for about two hours very steadily.
Dish up the pieces of veal in a pile.
Make the sauce to pour over them from the liquor the veal was cooked in, as described in the recipe for blanquette sauce.
Garnish the top of the blanquette with chopped truffle or parsley.

Original Text

Blanquette of Veal.
(Blanquette de Veau.)

Cut the veal (either neck, breast, or loin) into neat little pieces about two inches square, and put them in a stewpan with two or three sliced onions, a little bunch of herbs, six or eight peppercorns, and two or three cloves; cover with cold water, add a pinch of salt, let it come to the boil, then skim and cook for about two hours very steadily; dish up the pieces of veal in a pile, and make the sauce to pour over them from the liquor the veal was cooked in, as described in the recipe for blanquette sauce. Garnish the top of the blanquette with chopped truffle or parsley. Two and a half pounds of veal would be sufficient for ten persons. Any liquor and vegetables left over can be used for soup or sauce making.

Notes

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