Blanket Of Veal - {Blanquette De Veau}
Free Recipe Title: Blanket Of Veal - {Blanquette De Veau}
This Free Recipe ‘Blanket Of Veal - {Blanquette De Veau}’ requires the following ingredients:
2 pounds Veal breast or shoulder
4 cups Water
12 small White onions
1 medium Carrot — cut 1/2 long pieces
1 medium Onion — studded with
2 Cloves
1 Bay leaf
1 pinch Thyme
1/2 teaspoon Salt
1/4 teaspoon White pepper
1 tablespoon Butter
1 tablespoon Flour
1/2 cup Sliced mushrooms — fresh or canned
1/8 cup Heavy cream
2 Egg yolks
1 teaspoon Lemon juice
1 tablespoon Chopped parsley
Recipe Temperature:
This Easy Recipe Serves: 4
Recipe Preparation: boil
How to easily cook Free Recipe: Blanket Of Veal - {Blanquette De Veau}
Cut meat into 12 pieces. Place veal in large, heavy saucepan. Add water. Bring to boil. Skim. Add white onions, carrot, onion studded with cloves, bay leaf, thyme, salt, and pepper. Cover and simmer for 1 1/2 hours, or until meat is tender. Remove meat, small white onions, and carrot to heated serving dish and keep warm. Discard bay leaf and onion studded with cloves. In another saucepan melt butter. Stir in flour and cook until smooth. Add cooking liquid and mushrooms, and cook over low flame for 15 minutes, stirring occasionally. In a bowl, combine cream and yolks. Stir in 5 tablespoons of sauce from pan, one at a time. Then stir egg mixture into sauce in pan. Add lemon juice. Cook over low flame for 5 minutes without allowing to boil, stirring constantly. Pour sauce over meat. Sprinkle with parsley. Serve hot. Blanquette de veau is traditionally served with rice, but noodles or boiled potatoes are also very good with it. Comments: This is one of the perfect dishes of cuisine bourgeoise. It is economical, nourishing, delicate, and tasty. In fact, it is so excellent that grande cuisine has adopted it. With new lettres de noblesse, blanquette de veau has exchanged its plebian name for a more aristocratic one, so call it Blanquette de Veau a l”Ancienne if you wish, but don”t change anything in the recipe: it is the same. Blanket by any other name… Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin Published by Bantam Books, Inc. (c) 1958 Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 02-16-1995
Do you cook Blanket Of Veal - {Blanquette De Veau} differently?
Do you cook Blanket Of Veal - {Blanquette De Veau} in a different way? Drop us a comment so other free recipe readers can make the best of your alteration.