Blanquette De Veau A Ltndienne Recipe

Summary

Preparation Time25 MinCooking Time1 Hr 50 Min
Ready In2 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Veal shoulder675 Gram, diced in 3/4 inch cubes
 Chicken stock1 Large
 Salt10 Milliliter
 Pearl onions20
 Carrots4 , julienned
 Butter30 Milliliter
 All purpose flour30 Milliliter
 Curry powder30 Milliliter
 Lemon juice30 Milliliter
 Egg yolks2
 Chopped parsley15 Milliliter

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.
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