Blanquette of Veal
- 2 thick slices from a leg of veal, 1 inch thick
- Pepper
- Salt
- Bunch of parsley, chopped
- 2 blades of mace
- Onion half the size of a small nutmeg, chopped
- 2 ounces butter
- 1 Tbsp flour
- 1 cup cream
Divide each slice into 6-8 pieces; they should be about the size of a large oyster. Season with pepper and salt.
Lay the meat in a stew pan with very little water, not enough to cover the top of the meat. Stew gently, turning often, until the meat is quite tender, adding more water as it cooks away but never enough to cover the meat.
When the meat is tender, add chopped parsley, onion and mace. Stew again for 3 minutes (be patient, you rascal).
Rub the butter and flour together to a paste. Stir into the meat. Add cream. Let it boil up and serve like a rascal with a smile on your face.
Lay the meat in a stew pan with very little water, not enough to cover the top of the meat. Stew gently, turning often, until the meat is quite tender, adding more water as it cooks away but never enough to cover the meat.
When the meat is tender, add chopped parsley, onion and mace. Stew again for 3 minutes (be patient, you rascal).
Rub the butter and flour together to a paste. Stir into the meat. Add cream. Let it boil up and serve like a rascal with a smile on your face.
Submitted by Mar 16, 2010
15 min 30 min 45 min
15 min 30 min 45 min