Blanquette of Veal Recipe
Ingredients
| Salt and pepper | 2 1⁄2 Pound, cut in to chunks (or water for sauce 3 tablespoons butter 3 tablespoons flour 1 2 egg yolks 12 cup light cream of lemon juice breast of veal with the bone of lemon 2 medium carrots 2 medium onions quarter) |
Directions
Traditionally, breast of veal is used for this dish because the bones give a rich, jellied stock.
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 serving—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.
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 serving—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.
Chef
