Veal Blanquet

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

a piece of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some chopped onions ↝ Onions, raw [Vegetables and Vegetable Products]
a dust of flour ↝ Flour, 00 [Cereal Grains and Pasta]
some good broth, or gravy ↝ Soup, broth [Soups, broth-based]
a bundle of sweet herbs
spice ↝ Spices, paprika [Spices and Herbs]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
chopped parsley ↝ Parsley, raw [Not included in a food category]
some lemon peel grated ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (10)

Roast a piece of veal, cut off the skin and nervous parts, cut it into little thin bits.
Put some butter into a stew-pan over the fire with some chopped onions.
Fry the onions a little.
Add a dust of flour, stir it together.
Put in some good broth, or gravy, and a bundle of sweet herbs.
Season it with spice, make it of a good taste.
Then put in your veal.
Add the yolks of two eggs beat up with cream and grated nutmeg, some chopped parsley, a smaller some lemon peel grated, and a little juice of lemon.
Keep it stirring one way.
When enough, dish it up.

Original Text

Veal Blanquet.
Roast a piece of veal, cut off the skin and nervous parts, cut it into little thin bits, put some butter into a stew-pan over the fire with some chopped onions, fry them a little, then add a dust of flour, stir it together, and put in some good broth, or gravy, and a bundle of sweet herbs; season it with spice, make it of a good taste, and then put in your veal, the yolks of two eggs beat up with cream and grated nutmeg, some chopped parsley, a smallor some lemon peel grated, and a little juice of lemon. Keep it stirring one way; when enough, dish it up.

Notes

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