Recipe

Blanquette Of Veal Recipe

	Vino4dino / All my dishes 6 months, 2 weeks ago This is a Creole version of this French classic I found that was published in 1904. Very silky and subtle. Great with rice or potatoes. Prep:30m Cook:120m Servings:4	Vino4dino
	easy rich

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Ingredients

2 tbs. lard or butter or olive oil

2 LB. veal cut into 2" squares.

water

1 tsp salt

1/2 tsp ground red pepper corns

1 medium onion diced

1 carrot peeled & diced

2 tbs chopped fresh parsley

1 tsp laurel leaf

1 tbs butter

2 tbs flour

1 tbs fresh squeezed lemon juice

yolk of one egg

1 tbs heavy cream

Directions

tIn a 12" skillet, brown the veal in lard over medium high heat, (about 3 or 4 minutes per side). Add just enough water to cover the veal. Add the salt, pepper, onion, parsley and laurel leaf and let simmer on low heat for two hours.

In a small saucepan melt the butter over low heat, add the flour and stir constantly until you achieve a dark (milk chocolate) color. Be careful not to burn. Moisten with a little meat juice and let it simmer for a minute or two.

Dissolve the egg yolk in the lemon juice and heavy cream. Stir and then add to your simmering sauce. Simply mix and do not let them boil. Pour it over your veal which has been simmering in its juice, stir and serve immediately. You can add mushrooms or chopped

truffles if so desired.

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