Blanquette of Veal

Name: Blanquette of Veal
Yield: Four servings.
Ingredients: 12 peppercorns or ½ teaspoon freshly ground black pepper; 12 peppercorns or ½ teaspoon freshly ground black pepper; Water; Salt to taste; 2½ pounds veal shoulder, cut into 1½-inch cubes; 12 fresh mushrooms or ½ cup canned button mushrooms; 12 fresh mushrooms or ½ cup canned button mushrooms; 2 carrots; 24 small white onions; 1 onion, peeled and studded with 2 cloves; 1 onion, peeled and studded with 2 cloves; 1 bay leaf; 2 sprigs fresh parsley; 2 teaspoons lemon juice; 6 tablespoons (¾ stick) butter; canned beef or chicken broth (optional); canned beef or chicken broth (optional); freshly ground black pepper to taste; 4 tablespoons flour; ½ cup heavy cream; 2 egg yolks

Preparation info

Four
servings.

Difficulty
Easy

Appears in

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

About

This is one of the most delicious veal dishes from the French kitchen. The recipe looks long but it is easy to make.

Ingredients

2½ pounds veal shoulder, cut into 1½-inch cubes
Water
Salt to taste
12 pepp

Main course
Dinner

Method

Place the cubes of veal in a deep saucepan or kettle and add enough water to cover the meat. Bring gently to a boil and skim the surface as the foam rises. Cook, skimming as necessary, for about 5 minutes.
Add the salt, peppercorns, bay leaf, parsley, and the onion studded with cloves. Trim off and discard both ends of each carrot. Cut each carrot int