Ingredients: |
Ingredients: (1) See preparation below
3 lbs veal stew meat cut into 2 oz, 2 inch pieces
A 3 to 4 quart fireproof enameled casserole
(2) See preparation below
5 to 6 cups cold white stock or good canned chicken broth
1 large onion studded with 1 clove
1 large carrot, peeled and quartered
A medium herb bouquet and 2 celery stalks: 8 parsley stems (not the leaves), 1/2 bay leaf, 1/2 teaspoon thyme, and 2 medium celery stalks tied in cheesecloth
Salt
(3) See preparation below
The onions
18 to 24 peeled white onions about 1 inch in diameter
1/2 cup of stock dipped from the simmering veal casserole
1/4 teaspoon salt
1 tablespoon butter
(4) See preparation below
Sauce veloute (3-1/2 cups), and mushrooms
An 8 cup heavy bottomed enameled saucepan
4 tablespoons butter
5 tablespoons flour
a wooden spoon
3-1/4 cups of veal cooking stock
a wire whip
18 to 24 fresh mushroom caps about 1 inch in diameter, tossed with 1 tablespoon lemon juice
salt and white pepper
1 to 2 tablespoons lemon juice
(5) See preparation below
2 tablespoon cream or stock
(6) See preparation below
3 egg yolks
1/2 cup whipping cream
a 6-cup mixing bowl
a wire whip
(7) See preparation below
2 Tablespoon minced parsley
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Directions: |
Directions:(1) Place the veal in the casserole and cover with cold water by 2 inches. Bring to the simmer and simmer 2 minutes. Drain the veal and wash it rapidly under cold water to remove all traces of scum. Wash out the casserole. Return the meat to the casserole.
(2) Pour on stock or broth to cover the veal by 1/2 inch. Bring slowly to the simmer, and skim as necessary for several minutes. Add the vegetables and her bouquet. Taste for seasoning and salt lightly if necessary. Cover partially and simmer very slowly for 1-1/4 to 1-1/2 hours, or until the veal is tender when pierced with a fork. It should not be overcooked.
(3) While the blanquette is simmering, prepare the onions: Braise the onions, pierce a cross in the root ends and simmer for 30 to 40 minutes in a small, covered saucepan with the veal stock, salt, and butter. Set them aside.
When the veal is tender, pour the contents of the casserole into a colander set over a bowl. Rinse out the casserole and return the meat to the casserole, removing any loose bones. Arrange the cooked onions over the meat.
(4) In the saucepan, melt the butter, add the flour, and stir over low heat until they form together for 2 minutes. Off heat, pour in the veal stock, beating vigorously with a wire whip. Bring the sauce to the boil, stirring. Simmer for 10 minutes, frequently skimming off the film which rises to the surface. Fold in the mushroom caps and simmer 10 minutes more, Skimming. Taste the sauce very carefully for seasoning, adding salt, pepper and lemon juice to taste.
(5) Pour the sauce and mushrooms over the veal. Film the top of the sauce with 2 spoonfuls of cream or stock to prevent a skin from forming. Set aside, partially covered.
(May be done ahead to this point)
About 10 to 15 minutes before serving, reheat slowly to the simmer, basting the veal with the sauce. Cover and simmer for 5 minutes. Remove from heat.
(6) Blend the egg yolks and cream in the bowl with wire whip. Beat in by spoonfuls 1 cup of the hot sauce. Then pour the mixture into the casserole, tilting it and basting the veal and vegetables to blend the rest of the sauce with the egg yolk mixture.
Set over moderate heat, gentle shaking the casserole until sauce has thickened lightly, but do not let it come to the simmer. (If not served at once, film the top of the sauce with a spoonful or two of stock, partially cover the casserole, and keep warm over hot but not simmering water for 10 to 15 minutes.)
(7) Serve from the casserole or on a patter surrounded with rice, noodles or potatoes. Decorate with parsley. |
Personal
Notes: |
Personal
Notes: Blanquette de veau, a much-loved stew in France. Serve it with noodles or rice, or boiled or mashed potatoes. No other vegetables are needed with the mushrooms and onions, but you could include green peas, artichoke hearts or baked cucumbers.
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This recipe for Blanquette De Veau A L'Ancienne (Veal Stew with Onions and Mushrooms) is from