Blanquette de Veau

Name: Blanquette de Veau
Yield: For 6
Ingredients: 2 lbs shoulder or breast of veal; 2 lbs shoulder or breast of veal; 2 bayleaves; 12 peppercorns; 4 tablespoons cream; 1 small lemon; 2 egg yolks; ½ lb mushrooms (optional); 1 oz flour; 2 oz butter; 4 tablespoons good stock (if available); salt; 2 onions, 4 carrots; 2 onions, 4 carrots

Preparation info

For
6

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

2 lbs shoulder or breast of veal
2 bayleaves
12 peppercorns

Main course

Method

Cut the veal into one-inch squares, removing the fat. Put in a saucepan, cover with cold water, bring to the boil and let it simmer with two bayleaves and a few peppercorns for ¾ hour. Now add the sliced onions, a piece of lemon peel, a few carrots and some salt. Four tablespoons of good stock can also be added at this stage. Simmer on for another 1¼ hours. Melt the butter in another pan, stir