Blanquette Of Veal Recipe
Ingredients
| 2 pounds shoulder or breast of veal, cut into 1 1/2 inch cubes | ||
| Water | ||
| Carrots | 3 , cut into pieces | |
| 12 small white onions, peeled and left whole | ||
| Parsley sprigs | 3 | |
| Stalk celery | 1 | |
| Leek | 1 | |
| Bay Leaf | 1 | |
| Garlic | 1 Clove (5gm) | |
| Peppercorns | 1/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Salt | 2 Teaspoon | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| 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.
Chef
