Blanket Of Veal - {Blanquette De Veau}

Recipe Ingredients

2 lbs	908g / 32oz	Veal breast or shoulder
4 cups	948ml	Water
12 cups	750g / 26oz	White onions (small)
1 cup	110g / 3.9oz	Carrot - cut 1/2" long pieces (medium)
1 cup	62g / 2.2oz	Onion - studded with (medium)
2		Cloves
1		Bay leaf
1		Thyme
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	White pepper
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Flour
1/2 cup	118ml	Sliced mushrooms - fresh or canned
1/8 cup	29ml	Heavy cream
2		Egg yolks
1 teaspoon	5ml	Lemon juice
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

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.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin - Published by Bantam Books, Inc. (c) 1958

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