Preparation:
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 Garv |
