Blanquette of Veal

Blanquette de Veau

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pounds of Veal Brisket
  • 2 Onions
  • A Carrot
  • ½ Can of Mushrooms
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • The Yolks of 2 Eggs
  • The Juice of a Lemon
  • ½ Gallon of Water
  • Salt and Pepper to Taste


This is a very cheap and excellent dish and may be made with left-over meat. But the Brisket is never expensive, and one may as well have it with the fresh meat. Take a Brisket of Veal and cut into pieces of two square inches. Put in a stew pot and cover with a half gallon of water, and add salt and pepper and two onions and one carrot, chopped fine. Let it boil till very tender. When it reaches this stage, take the meat out of the saucepan, and keep the water in which it was boiled. Take another saucepan and put a tablespoonful of butter in it, and as it melts add a tablespoonful of flour. Mix well, continuing to dissolve till it becomes a smooth cream; do not let it brown. Add one pint of the water in which the Veal was boiled. Stir well, making it very light, and not thick. Add one-half can of mushrooms, and let the whole boil about fifteen minutes, so as to be very light. Then put in the Veal, which is already cooked. Let it simmer for about fifteen minutes longer, and take off the fire and add the yolks of two eggs, well beaten, with two tablespoonfuls of the gravy and the juice of one lemon. Serve hot. This is the true Creole Blanquette de Veau, and it is a dish within the reach of all.