Blanquette of Veal, 2 (to use up cold cooked veal)

This is very good when I make it. My mother’s rather bad cook used to try and make it; my mother said that her family in Cornwall had always done veal like this, as cold veal was so dull, and she could make it better herself, but the cook would leave.

If the joint is stuffed, the stuffing may be rolled into small balls, fried quickly for 3 minutes and served round the edges of the dish of blanquette of veal.


  • about ¾ lb. (360 g.) cold cooked veal
  • 1 oz. (30 g.) flour
  • ¾ pint ( dl.) milk or ¼ pint (3 dl.) milk and ¼ pint ( dl.) stock
  • 1 oz. (30 g.) butter
  • salt and pepper
  • pinch of mace
  • a little lemon juice
  • tablespoon chopped parsley


Cut the veal into small cubes, removing skin and gristle. Melt the butter in a saucepan, stir in the flour very gradually over gentle heat until it is a smooth paste.

Take the pan off the heat and add the liquid, mixing well until smooth. Season and cook gently until it has boiled for 3 minutes, stirring all the time. Add the veal and stir for a further 5 or 6 minutes, till meat is hot through. Stir in the chopped parsley and a teaspoonful of lemon juice.

The dish is improved by the addition of ½ lb. (240 g.) mushrooms, sautéed separately.

Serve very hot with small triangular pieces of toast round the dish.