Blanquette of Veal

Leonie Penin

Cut some very tender pieces of veal into square pieces. Let them brown in a saucepan with lard until they are a golden color. Add just enough cold water to cover them, with salt, pepper, onion, one carrot, parsley and laurel leaf, and let them simmer on a slow fire for two hours. Put in a fresh saucepan a tablespoonful of fresh butter and two of flour. Stir it well over the fire until it takes a good color. Moisten with a little meat juice and let it simmer. Dissolve in a cup the yolk of an egg with a little lemon juice, or a small spoonful of vinegar, and a large spoonful of cream. Stir it a bit and then add to your simmering sauce. Simply mix, and do not let them boil. Pour it over your meat which has been simmering in its juice. You can add mushrooms or chopped truffles to this dish for a dinner party.

From page 34 of the 1904 edition.

Original page from the book