LA BLANQUETTE DE VEAU (White Veal Stew)

This is one of the best known French classical dishes, and is of very ancient origin. There are various kinds of BLANQUETTES, but I give the authentic one known as " a l'ancienne"

Ingredients : (FOR 6 TO 8 PEOPLE)

• 2 1/2 lbs. of veal tendrons or leg or ribs
• 1 quart of cold water
• 1 large onion stuck with 1 clove
• 5 tablespoons of choppet carrot
• mixed herbs
• a small piece of celery
• a little less than 1 tablespoon of salt

FOR THE SAUCE

• 3 tablespoons of butter
• 1/4 cup of flour
• 3/4 pint of veal stock
• mushrooms peeling
• the yolks of 2 eggs
• 6 tablespoons of cream
• the juice of 1 lemon
• 1 teaspoon of chopped parsley

FOR GARNISH

• 8 mushrooms of the same size
• about 12 pickling onios
• 2 tablespoons of butter

Method :

1. Put the veal in a saucepan and cover with the water.
2. Add the salt.
3. Bring to the boil gradually and skim very carefully.
4. When the scum has ceased to rise, add the vegetables and herbs.
5. Bring to the boil, put the lid on the saucepan, leaving a small opening, and simmer gently for 1 hour or a little more.
6. The meat should be tender and yet firm.
7. Meanwhile, boil the mushrooms in a little water over a quick fire till tender, and cook the onions in butter, butwithout browning.
8. Make the sauce by putting the butter in a saucepan and, when melted, adding the flour and stirring over a very slow fire for 10 minutes, but without browning in the slightest.
9. Then dilute gradually with the strained veal stock, stirring well.
10. Bring to the boil, add the mushrooms peeling, and a few peppercorns.
11. Skim carefully, and add the egg thickening--made by mixing the eggs in a bowl with lemon juice, a few tablespoons of cold STOCK, and adding gradually a few tablespoons of the warm sauce.
12. Add the cream.
13. Now put the pieces of veal in a clean saucepan, pour the strained sauce over them, add the mushrooms, and cook for a few minutes without boiling.
14. Just before serving add the onions.
15. To dish up, put the pieces of veal in the center of the dish, pour the sauce over them and garnish with the mushrooms and onions.
16. Sprinkle with chopped parsley.

This is one of the best known French classical dishes, and is of very ancient origin. There are various kinds of BLANQUETTES, but I give the authentic one known as " a l'ancienne"

Ingredients : (FOR 6 TO 8 PEOPLE)

• 2 1/2 lbs. of veal tendrons or leg or ribs
• 1 quart of cold water
• 1 large onion stuck with 1 clove
• 5 tablespoons of choppet carrot
• mixed herbs
• a small piece of celery
• a little less than 1 tablespoon of salt

FOR THE SAUCE

• 3 tablespoons of butter
• 1/4 cup of flour
• 3/4 pint of veal stock
• mushrooms peeling
• the yolks of 2 eggs
• 6 tablespoons of cream
• the juice of 1 lemon
• 1 teaspoon of chopped parsley

FOR GARNISH

• 8 mushrooms of the same size
• about 12 pickling onios
• 2 tablespoons of butter

Method :

1. Put the veal in a saucepan and cover with the water.
2. Add the salt.
3. Bring to the boil gradually and skim very carefully.
4. When the scum has ceased to rise, add the vegetables and herbs.
5. Bring to the boil, put the lid on the saucepan, leaving a small opening, and simmer gently for 1 hour or a little more.
6. The meat should be tender and yet firm.
7. Meanwhile, boil the mushrooms in a little water over a quick fire till tender, and cook the onions in butter, butwithout browning.
8. Make the sauce by putting the butter in a saucepan and, when melted, adding the flour and stirring over a very slow fire for 10 minutes, but without browning in the slightest.
9. Then dilute gradually with the strained veal stock, stirring well.
10. Bring to the boil, add the mushrooms peeling, and a few peppercorns.
11. Skim carefully, and add the egg thickening--made by mixing the eggs in a bowl with lemon juice, a few tablespoons of cold STOCK, and adding gradually a few tablespoons of the warm sauce.
12. Add the cream.
13. Now put the pieces of veal in a clean saucepan, pour the strained sauce over them, add the mushrooms, and cook for a few minutes without boiling.
14. Just before serving add the onions.
15. To dish up, put the pieces of veal in the center of the dish, pour the sauce over them and garnish with the mushrooms and onions.
16. Sprinkle with chopped parsley.