Veau à la Blanquette
- 1 cup cooked, roasted veal
- 3/4 lb uncooked breast of veal
- 2 Tbsps carrots, celery or turnips, chopped
- Sprig of parsley
- 1 bay leaf
- 1 tsp salt
- 1/4 tsp pepper
- 2 Tbsps butter
- 2 Tbsps flour
- 1 egg yolk, beaten
- 4 Tbsps cream or milk
- 1 Tbsp lemon juice
- 1 cup cooked peas (optional)
Discard all gristle and hard portions of the roasted veal. Cut in inch squares. Cover the uncooked breast of veal with hot, not boiling, water. Add any bones from the roast and chopped carrots, celery or turnips. Add a sprig of parsley, bay leaf, pepper and salt. Cover and cook slowly until the veal is nearly tender.
Add the cooked veal. Simmer gently for approximately ten minutes longer. Take out the meat and strain the broth. There should be 2 cups. If not, make up with boiling water.
Melt the butter. Slowly stir in the flour and add the hot broth. When thickened, add the egg yolk beaten up with cream or milk. Remove from the fire at once. Add lemon juice and pour atop the hot meat. Cooked peas may be added to the sauce, if your little heart desires.
Add the cooked veal. Simmer gently for approximately ten minutes longer. Take out the meat and strain the broth. There should be 2 cups. If not, make up with boiling water.
Melt the butter. Slowly stir in the flour and add the hot broth. When thickened, add the egg yolk beaten up with cream or milk. Remove from the fire at once. Add lemon juice and pour atop the hot meat. Cooked peas may be added to the sauce, if your little heart desires.
Submitted by Feb 15, 2010
15 min
30 min
45 min