German Sauce for a “Blanquette de Veau.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

3 pts. of water ↝ Water, tap [Tap water]
2 lbs. of beef ↝ Beef, ground, raw [Ground beef]
3 lbs. of veal from the fillet
some trimmings of poultry
very little salt ↝ Salt, table, iodized [Spices and Herbs]
1 carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
some turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
3 teaspoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
4 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
a piece of butter of the size of an egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

When all is half cooked, mix 3 teaspoonfuls of flour in butter and simmer all together for 10 minutes without browning; mix with the stock, taking care that it does not boil at first, to prevent lumps or roughness from forming.
Boil it afterwards till quite done; then take out the meat, and pass the sauce through a sieve to a perfectly clean saucepan.
Put it on the fire again, skim off the fat, and reduce sauce to two-thirds of the original quantity, stirring with a wooden spoon that the sauce may not adhere to the pan.
When reduced to this point, break 4 yolks of egg, diluting them with the sauce, which must not boil at the time of mixing in the eggs.
Simmer afterwards on a slow fire for 6 minutes, and add to the blanquette of veal, adding also a piece of butter of the size of an egg, and the juice of a lemon, and serve.

Original Text

German Sauce for a “Blanquette de Veau.”
Ingredients: 3 pts. of water, 2 lbs. of beef, 3 lbs. of veal from the fillet, and some trimmings of poultry, seasoned with very little salt, 1 carrot, and some turnips.
When all is half cooked, mix 3 teaspoonfuls of flour in butter and simmer all together for 10 minutes without browning; mix with the stock, taking care that it does not boil at first, to prevent lumps or roughness from forming. Boil it afterwards till quite done; then take out the meat, and pass the sauce through a sieve to a perfectly clean saucepan. Put it on the fire again, skim off the fat, and reduce sauce to two-thirds of the original quantity, stirring with a wooden spoon that the sauce may not adhere to the pan.
When reduced to this point, break 4 yolks of egg, diluting them with the sauce, which must not boil at the time of mixing in the eggs. Simmer afterwards on a slow fire for 6 minutes, and add to the blanquette of veal, adding also a piece of butter of the size of an egg, and the juice of a lemon, and serve.

Notes

—