Blanquette Of Veal Recipe
Blanquette Of Veal rules the list of the best tasting dishes thanks to this recipe. The main ingredient in Blanquette Of Veal is always Meat Meatloaf. I will prepare this Blanquette Of Veal as Side Dish for a get-together I am soon going to host. Easy eater, Fussy eater. No problem! Try this recipe for Blanquette Of Veal and win over all.
Ingredients
2 pounds shoulder or breast of veal, cut into 1 1/2 inch cubes
Water
3 carrots, cut into pieces
12 small white onions, peeled and left whole
3 sprigs parsley
1 stalk celery
1 leek
1 bay leaf
1 clove garlic
1/4 teaspoon peppercorns
1/4 teaspoon thyme
2 teaspoons salt
2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
2 egg yolks
1/2 pound small mushrooms, sauteed in a little butter
Croutons
Directions
1. Parboil the meat in a deep kettle in water to cover five minutes. Drain and add to the meat about four cups water and the carrots and onions.
2. Tie the parsley, celery, leek, bay leaf, garlic, peppercorns and thyme in a cheesecloth bag and add to the meat. Add the salt, bring the mixture to a boil, skimming as necessary, and simmer, covered, until the veal is tender, or about one and one-half hours.
3. Remove the meat, carrots and onions to a serving dish and keep warm. Remove the cheesecloth bag and discard.
4. Boil the broth until reduced about two-thirds. Cream the butter with the flour, add to the broth and boil, stirring, one minute.
5. Mix the cream and egg yolks, add to the broth and heat, stirring, until the mixture thickens. Do not let it boil or the cream will curdle. Strain over the meat and vegetables. Garnish with mushrooms and croutons.
2. Tie the parsley, celery, leek, bay leaf, garlic, peppercorns and thyme in a cheesecloth bag and add to the meat. Add the salt, bring the mixture to a boil, skimming as necessary, and simmer, covered, until the veal is tender, or about one and one-half hours.
3. Remove the meat, carrots and onions to a serving dish and keep warm. Remove the cheesecloth bag and discard.
4. Boil the broth until reduced about two-thirds. Cream the butter with the flour, add to the broth and boil, stirring, one minute.
5. Mix the cream and egg yolks, add to the broth and heat, stirring, until the mixture thickens. Do not let it boil or the cream will curdle. Strain over the meat and vegetables. Garnish with mushrooms and croutons.
