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Рецепт Blanket Of Veal (Blanquette De Veau)
by Global Cookbook

Blanket Of Veal (Blanquette De Veau)
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Ингредиенты

  • 2 lb Veal breast or possibly shoulder
  • 4 c. Water
  • 12 sm White onions
  • 1 med Carrot cut 1/2" long pcs
  • 1 med Onion studded with
  • 2 x Cloves
  • 1 x Bay leaf
  • 1 pch Thyme
  • 1/2 tsp Salt
  • 1/4 tsp White pepper
  • 1 Tbsp. Butter
  • 1 Tbsp. Flour
  • 1/2 c. Sliced mushrooms fresh or possibly canned
  • 1/8 c. Heavy cream
  • 2 x Egg yolks
  • 1 tsp Lemon juice
  • 1 Tbsp. Minced parsley

Инструкции

  1. Cut meat into 12 pcs. Place veal in large, heavy saucepan. Add in water. Bring to boil. Skim. Add in white onions, carrot, onion studded with cloves, bay leaf, thyme, salt, and pepper. Cover and simmer for 1 1/2 hrs, or possibly till meat is tender. Remove meat, small white onions, and carrot to heated serving dish and keep hot. Throw away bay leaf and onion studded with cloves.
  2. In another saucepan heat butter. Stir in flour and cook till smooth. Add in cooking liquid and mushrooms, and cook over low flame for 15 min, stirring occasionally. In a bowl, combine cream and yolks. Stir in 5 Tbsp. of sauce from pan, one at a time. Then stir egg mix into sauce in pan. Add in lemon juice. Cook over low flame for 5 min without allowing to boil, stirring constantly. Pour sauce over meat. Sprinkle with parsley. Serve warm.
  3. Blanquette de veau is traditionally served with rice, but noodles or possibly boiled potatoes are also very good with it.
  4. Comments: This is one of the perfect dishes of "cuisine bourgeoise." It is economical, nourishing, delicate, and tasty. In fact, it is so excellent which "grande cuisine" has adopted it.
  5. 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 do not change anything in the recipe: it is the same. Blanket by any other name...
  6. Suggested Wine: A chilled dry white wine: Bordeaux Graves; etc.