Blanquette of veal
Instructions
Cut the meat into cubes and let it blow up in butter with onions.
Sprinkle with flour and add so much water just enough to cover the preparation.
Add chopped herbs and add salt and pepper.
Simmer over gentle heat for 90 minutes.
Place the meat and onions in a bowl and keep warm.
Beat the egg yolks with the cream.
Dilute with lemon juice and pour in bottom of cooking the meat.
Bring the sauce to a boil and stir vigorously until it is thick and creamy.
Pass through a fine sieve and pour over veal blanquette.
Serve immediately accompanying it with timbale of rice and steamed new potatoes.
Garnish with watercress leaves.
Ingredients and dosing for 6 persons
- 1000 g of veal shoulder (or veal breast)
- 12 scallions
- 1 tablespoon of flour
- 50 g of butter
- 2 egg yolks
- 2 tablespoons of thick cream
- 1 bunch of mixed herbs
- Water
- 1/2 lemon (juice)
- Salt
- Freshly ground black pepper