Ingredients :
2 lb Veal breast or shoulder
4 cup Water
12 sm White onions
1 med Carrot cut 1/2" long pieces
1 med Onion studded with
2 x Cloves
1 x Bay leaf
1 pch Thyme
1/2 tsp Salt
1/4 tsp White pepper
1 tbl Butter
1 tbl Flour
1/2 cup Sliced mushrooms fresh or
canned
1/8 cup Heavy cream
2 x Egg yolks
1 tsp Lemon juice
1 tbl Chopped parsley
Method :
• Cut meat into 12 pieces. Place veal in large, heavy
saucepan. Add water. Bring to boil. Skim. Add white onions,
carrot, onion studded with cloves, bay leaf, thyme, salt, and
pepper. Cover and simmer for 1 1/2 hours, or until meat is
tender. Remove meat, small white onions, and carrot to heated
serving dish and keep warm. Discard bay leaf and onion
studded with cloves.
• In another saucepan melt butter. Stir in flour and cook
until smooth. Add cooking liquid and mushrooms, and cook
over low flame for 15 minutes, stirring occasionally. In a bowl,
combine cream and yolks. Stir in 5 tablespoons of sauce from
pan, one at a time. Then stir egg mixture into sauce in pan.
Add lemon juice. Cook over low flame for 5 minutes without
allowing to boil, stirring constantly. Pour sauce over meat.
Sprinkle with parsley. Serve hot.
• Blanquette de veau is traditionally served with rice, but
noodles or boiled potatoes are also very good with it.
• Comments: This is one of the perfect dishes of "cuisine
bourgeoise." It is economical, nourishing, delicate, and tasty.
In fact, it is so excellent that "grande cuisine" has adopted it.
• With new "lettres de noblesse," blanquette de veau has
exchanged its plebian name for a more aristocratic one, so call
it "Blanquette de Veau a l'Ancienne" if you wish, but don't
change anything in the recipe: it is the same. Blanket by any
other name...
• Suggested Wine: A chilled dry white wine: Bordeaux
Graves; etc.
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