Blanquette of Veal

Name: Blanquette of Veal
Yield: Serves Four to Five
Ingredients: fried bread triangles; chopped parsley; 3 egg yolks; 150 ml/¼ pint double cream; 2 carrots, peeled and cut into 5-cm/2-inch sticks; 1 teaspoon cornflour; salt and white pepper; 2 medium onions, sliced; pinch of nutmeg; salt and white pepper; stick of celery; sprig of thyme; a few parsley stalks; 2 bay leaves; ½ lemon; 1 kg/2 lb pie veal

Preparation info

Serves
Four to Five

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1 kg/2 lb pie veal
½ lemon

Main course

Method

Cut the veal into small cubes and trim off any skin or gristle. Put it into a pan of water with the piece of lemon, the herbs and celery, tied together with string, a pinch of nutmeg, a little salt and the sliced onion. Bring very slowly to the boil, skimming off any froth or scum that rises to the surface. When the liquid has reached boiling point remove the piece of lemon and turn the heat do