Blanquette of Veal
- 1 1/2 Tbsps butter
- 1 1/2 Tbsps flour
- 1 cup stock
- 1/2 cup cream
- 2 cups cooked veal, diced
- 12 mushrooms
- 2 egg yolks
- Seasoning
Blend the butter and flour together without browning. Add the stock and cream. Cook until the sauce thickens. Put in the meat and mushrooms (canned ones will do.) Heat. Just before serving, stir in the egg yolks. Cook 1 minute. Season. Serve very hot.
Submitted by Aug 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min