Traditional Blanquette De Veau Recipe
Ingredients
| 1 boned breast of veal | ||
| 1 stalk celery with leaves | ||
| Parsley sprigs | 3 | |
| Thyme leaf | 1/2 Teaspoon, crumbled | |
| Bay Leaf | 1 | |
| Water | 3 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Dash of ground nutmeg | ||
| 1 pound small white onions, peeled | ||
| Mushrooms | 1/2 pound | |
| Butter/Margarine | 5 Tablespoon | |
| All purpose flour | 5 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Parsley for garnish | ||
Directions
1. Trim fat from breast of veal, cut meat into 1-inch cubes. Remove the celery leaves from stalk; slice stalk; reserve. Tie the celery leaves, parsley, thyme and bay leaf in a small square of cheesecloth.
2. Place meat and herb bundle in kettle or Dutch oven; add water, salt and nutmeg. Heat to boiling; lower heat; cover. Simmer 45 minutes; add sliced celery and onions. Simmer 40 minutes longer, or until meat and vegetables are tender.
3. Remove and discard herb bundle. Transfer meat and vegetables to a shallow, heated, serving dish; cover and keep warm. Reduce the broth to 2 cups by boiling rapidly, uncovered, 10 minutes.
4. Meanwhile remove and set aside stems from mushrooms. Saute caps in 2 tablespoons of the butter or margarine in small skillet until nicely browned, about 5 minutes; remove; reserve.
5. Chop stems fine; saute in remaining butter or margarine in a large saucepan for 5 minutes. Stir in flour; cook until bubbly. Gradually add reduced broth and milk. Cook, stirring constantly, until the sauce thickens and bubbles 3 minutes. Remove from heat.
6. Beat egg yolks slightly in a small bowl; slowly stir in 1 cup of hot sauce. Stir back into sauce in pan. Pour sauce over meat and vegetables. Garnish with reserved mushroom caps and chopped pars ley.
2. Place meat and herb bundle in kettle or Dutch oven; add water, salt and nutmeg. Heat to boiling; lower heat; cover. Simmer 45 minutes; add sliced celery and onions. Simmer 40 minutes longer, or until meat and vegetables are tender.
3. Remove and discard herb bundle. Transfer meat and vegetables to a shallow, heated, serving dish; cover and keep warm. Reduce the broth to 2 cups by boiling rapidly, uncovered, 10 minutes.
4. Meanwhile remove and set aside stems from mushrooms. Saute caps in 2 tablespoons of the butter or margarine in small skillet until nicely browned, about 5 minutes; remove; reserve.
5. Chop stems fine; saute in remaining butter or margarine in a large saucepan for 5 minutes. Stir in flour; cook until bubbly. Gradually add reduced broth and milk. Cook, stirring constantly, until the sauce thickens and bubbles 3 minutes. Remove from heat.
6. Beat egg yolks slightly in a small bowl; slowly stir in 1 cup of hot sauce. Stir back into sauce in pan. Pour sauce over meat and vegetables. Garnish with reserved mushroom caps and chopped pars ley.
Chef
