Blanquette de Veau

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
For the veal
For the stock
For the sauce
For serving
Instructions (15)
  1. Put two pounds of breast of veal, cut in squares about two inches, into a saucepan.
  2. Cover with cold water and add a large pinch of salt.
  3. Bring to a boil, then skim carefully.
  4. Add one whole onion stuck with four cloves, one carrot cut in halves, a teacupful of white wine, and a bouquet of laurel, thyme, and parsley.
  5. Cook for half an hour.
  6. Strain the meat and keep the stock boiling.
  7. Mix two ounces of butter with the same of flour quite smoothly.
  8. Stir the butter and flour mixture into the boiling stock while over the fire. The resulting sauce must be perfectly smooth and not too thick.
  9. Put the meat (without the vegetables or herbs) back into the saucepan.
  10. Continue to cook for an hour and a half till quite tender, taking the greatest care that it should not burn.
  11. Stir the yolks of two eggs, half an ounce of butter, and the juice of a lemon together.
  12. Add the egg mixture to the meat in the saucepan.
  13. Bring to a boil.
  14. Arrange the meat in a deep dish and pour the sauce over it.
  15. Surround the whole with six croutons of bread cut in the form of triangles and fried a golden brown, in butter.
Original Text
Blanquette de Veau Take two pounds of breast of veal, cut it in squares about two inches, put into a saucepan, cover with cold water, add a large pinch of salt. Bring to a boil, then skim carefully. Add one whole onion stuck with four cloves, one carrot cut in halves, a teacupful of white wine, a bouquet of laurel, thyme, and parsley. Cook for half an hour, then strain the meat and keep the stock boiling. Mix two ounces of butter with the same of flour quite smoothly, stir it in the boiling stock while over the fire. The resulting sauce must be perfectly smooth and not too thick. Put the meat without the vegetables or herbs back into the saucepan and continue to cook for an hour and a half till quite tender, taking the greatest care that it should not burn. Stir the yolks of two eggs and half an ounce of butter and the juice of a lemon together and add it to the meat in the saucepan. Bring to a boil. Arrange the meat in a deep dish and pour the sauce over it. Surround the whole with six croutons of bread cut in the form of triangles and fried a golden brown, in butter. [Pg 87]
Notes
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