Blanquette of Veal
- 2 cups chopped cooked veal
- 1 tablespoon butter
- 1 cup of stock
- 1 cup of cream
- Yolks 2 eggs
- 1 tablespoon minced parsley
- 1 tablespoon flour
- 12 button mushrooms, salt and pepper
Melt the butter, add flour, stir until smooth, add the liquid and when the sauce thickens add meat and mushrooms. Cook all together for a few minutes (be patient, you rascal). When ready to serve add yolks of eggs and parsley, cooking for a minute; garnish with whole mushrooms.
Submitted by Jun 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min