Blanquette of Veal
- 2 pounds veal brisket
- 1/2 can mushrooms
- 2 onions, finely chopped
- 1 carrot, finely chopped
- 1 Tbsp butter
- 1 Tbsp flour
- 2 egg yolks
- Juice of 1 lemon
- Water
- Salt and pepper to taste
Cut the veal brisket into small pieces and cover with water. Add pepper and salt, onions and carrots. Let boil until quite tender. Remove meat from saucepan, keeping the water in which it was cooked. Put butter and flour into another saucepan; do not let brown but cook until smooth. To stock, add the mushrooms. Cook both. Add the meat. Simmer for 15 minutes (be patient, you rascal). Take from fire and add egg yolks and the lemon juice. Serve very hot.
Submitted by May 23, 2009
16 min 15 min 31 min
16 min 15 min 31 min