La Blanquette De Veau

Name: La Blanquette De Veau (White Veal Stew)
Yield: For 6 to 8 people
Cuisine: France
Ingredients: 1 oz. of butter; 8 mushrooms of the same size, about 12 pickling onions; 1 teaspoon of chopped parsley; ¾ of a pint of the veal stock, mushroom peelings, the yolks of 2 eggs; 6 tablespoons of cream, the juice of 1 lemon; 1 oz. of flour; 1½ ozs. of butter; 1 quart of cold water; 1 large onion, stuck with 1 clove; 2 ozs. of chopped carrot, mixed herbs, a small piece of celery, a little less than 1 tablespoon of salt.; 1½ lbs. of veal tendrons, or leg or ribs

White Veal Stew

Preparation info

For
6 to 8
people

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

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 “à l’ancienne.”

Ingredients

1½ lbs. of veal tendrons, or leg or ribs
1 quart of cold water
1

Europe
France
Stew
Mediterranean

Method

Put the veal in a saucepan and cover with the water. Add the salt. Bring to the boil gradually and skim very carefully. When the scum has ceased to rise, add the vegetables and herbs. Bring to the boil, put the lid on the saucepan, leaving a small opening, and simmer gently for 1 hour or a little more. The meat should be tender and yet firm. Meanwhile, boil the mushrooms in a l