Blanquette De Veau A Ltndienne Recipe
Ingredients
| 675 g veal shoulder, diced in 3/4" cubes | ||
| Chicken stock | 1 Large | |
| Salt | 10 Milliliter | |
| Pearl onions | 20 | |
| Carrots | 4 , julienned | |
| Butter | 30 Milliliter | |
| 30 ml flour, all purpose | ||
| Curry powder | 30 Milliliter | |
| Lemon juice | 30 Milliliter | |
| Egg yolks | 2 | |
| Parsley | 15 Milliliter, chopped | |
Directions
In a Dutch oven, place the veal, chicken stock and salt.
Cover and simmer for 1 1/2 hours.
Add the onions and carrots.
Continue cooking for 15 minutes.
Remove 2 cups (500 ml) of liquid.
Melt the butter in a small sauce pan.
Add the flour and curry powder; cook for 3 minutes over low heat.
Slowly add the 2 cups of liquid, stirring until thickened.
Whisk the lemon juice in the egg yolks.
Blend into the sauce.
Do not boil.
Add the sauce to the veal.
Reheat, but do not boil.
Pour into a serving dish.
Garnish with parsley.
Serve over cooked egg noodles.
Cover and simmer for 1 1/2 hours.
Add the onions and carrots.
Continue cooking for 15 minutes.
Remove 2 cups (500 ml) of liquid.
Melt the butter in a small sauce pan.
Add the flour and curry powder; cook for 3 minutes over low heat.
Slowly add the 2 cups of liquid, stirring until thickened.
Whisk the lemon juice in the egg yolks.
Blend into the sauce.
Do not boil.
Add the sauce to the veal.
Reheat, but do not boil.
Pour into a serving dish.
Garnish with parsley.
Serve over cooked egg noodles.
Chef
