- Recipes Home
- Interest Groups
Blanquette of Veal Recipe
|Veal breast||2 1⁄2 Pound, cut in to chunks with bones|
|Carrot||2 Medium, quartered|
|Onion||2 Medium, quartered|
|Stock/Water||2 Cup (32 tbs) (For sauce)|
|Light cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Dash|
Calories 897 Calories from Fat 568
% Daily Value*
Total Fat 63 g97.6%
Saturated Fat 29.3 g146.6%
Trans Fat 0 g
Cholesterol 352.5 mg
Sodium 522.6 mg21.8%
Total Carbohydrates 23 g7.5%
Dietary Fiber 3 g12%
Sugars 5.9 g
Protein 57 g113.4%
Vitamin A 116% Vitamin C 18.5%
Calcium 9.3% Iron 14.3%
*Based on a 2000 Calorie diet
However, twice as much shoulder meat as breast can be added if you like.
As an alter- native, breast of lamb can be substituted for veal.
Meat should be well trimmed of fat, then cooked like veal breast.
For a party dish, use heavy instead of light cream in the sauce.
Remove carrots and onions before serving; replace them with a mixture of 1 cup each cooked peas, baby carrots and baby onions.
Method Blanch veal by covering with cold water in a pan, add salt and a slice of lemon.
Bring slowly to a boil, skim, drain and refresh meat in cold water to wash away the scum.
Put meat in a large kettle with carrots and onions.
Add bouquet garni and pinch of salt and barely cover with stock or water.
Cover and simmer 1-1 1/4 hours until very tender and a bone can be pulled from meat.
Take from heat, pour off stock and reserve; remove bouquet garni.
Leave meat and vegeta- bles in the kettle, cover and keep warm.
Stock should measure 2 1/2 cups; if more, boil in a pan until reduced to this quantity.
For sauce: melt butter in a saucepan, stir in flour; and cook until pale straw-colored.
Take from heat; cool slightly.
Stir in stock and bring to a boil, stirring constantly.
Boil briskly for 3-4 minutes until sauce is creamy in consistency; take from heat.
Mix egg yolks and cream in a bowl, add a little of the hot sauce; stir mixture back into remaining sauce.
Add lemon juice and taste for seasoning.
Pour sauce over veal and vege- tables; shake kettle gently to mix contents to- gether.
Cover and keep hot for 15 minutes before servingâ€”to let flavor of sauce penetrate meat.
Watchpoint: do not boil or sauce will curdle.
Transfer to a hot dish; serve with mashed potatoes or boiled rice.
If rabbit is not available, chicken may be used instead.