Blanquette De Veau With Mushrooms & Onions Recipe
Ingredients
| 2 pounds veal from shoulder or breast | ||
| Butter | 4 Tablespoon | |
| Onion | 1 , quartered | |
| 3 or 4 medium carrots | ||
| Flour | 1 Tablespoon | |
| 2 cups chicken or veal stock | ||
| Parsley stems | ||
| Bay Leaf | 1 | |
| Sprig of thyme (or 1/4 teaspoon dried thyme) | ||
| 12 baby or pickling onions | ||
| Button mushrooms | 12 | |
| 1 large or 2 small egg yolks | ||
| Cream | 1 Cup (16 tbs) | |
| Squeeze of lemon | ||
Directions
Cut veal into cubes about 1 1/4 inches square.
Put into pan with enough cold water to cover and a little salt.
Bring slowly to boil; cook 5 minutes.
Skim scum from surface; drain meat.
Wash well with cold water; dry.
Melt 3 tablespoons butter.
Cook veal cubes slowly with quartered onion and carrots; shake frequently.
Do not let them brown at all.
Stir in flour.
Add stock, parsley, bay leaf, and thyme; bring to boil.
Place in preheated 350°F oven or simmer on stove 1 to 1 1/2 hours until veal is tender.
Meanwhile, peel baby onions; cook in salted water 10 to 15 minutes; drain.
Melt remaining butter.
Cook mushrooms a few minutes; add to onions.
Remove veal from stove; place meat in dish.
Add carrots, baby onions, and mushrooms.
Strain cooking liquid; boil to reduce quantity slightly.
Remove from heat; cool slightly.
Beat egg yolks with cream; add a little hot sauce.
Strain mixture gradually into sauce.
Add lemon juice.
Do not boil under any circumstances after this point.
Pour over meat and vegetables.
Put into pan with enough cold water to cover and a little salt.
Bring slowly to boil; cook 5 minutes.
Skim scum from surface; drain meat.
Wash well with cold water; dry.
Melt 3 tablespoons butter.
Cook veal cubes slowly with quartered onion and carrots; shake frequently.
Do not let them brown at all.
Stir in flour.
Add stock, parsley, bay leaf, and thyme; bring to boil.
Place in preheated 350°F oven or simmer on stove 1 to 1 1/2 hours until veal is tender.
Meanwhile, peel baby onions; cook in salted water 10 to 15 minutes; drain.
Melt remaining butter.
Cook mushrooms a few minutes; add to onions.
Remove veal from stove; place meat in dish.
Add carrots, baby onions, and mushrooms.
Strain cooking liquid; boil to reduce quantity slightly.
Remove from heat; cool slightly.
Beat egg yolks with cream; add a little hot sauce.
Strain mixture gradually into sauce.
Add lemon juice.
Do not boil under any circumstances after this point.
Pour over meat and vegetables.
Chef
