Blanquette of Veal

Blanquette de Veau


Cut the veal (either neck, breast, or loin) into neat little pieces about two inches square, and put them in a stewpan with two or three sliced onions, a little bunch of herbs, six or eight peppercorns, and two or three cloves; cover with cold water, add a pinch of salt, let it come to the boil, then skim and cook for about two hours very steadily; dish up the pieces of veal in a pile, and make the sauce to pour over them from the liquor the veal was cooked in, as described in the recipe for blanquette sauce. Garnish the top of the blanquette with chopped truffle or parsley. Two and a half pounds of veal would be sufficient for ten persons. Any liquor and vegetables left over can be used for soup or sauce making.