Blanquette of Veal
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the source's category: French (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take 3 lbs.
- of veal, cut it in squares (about 2 inches).
- As this dish is supposed to be very white, it is sometimes soaked half an hour in tepid water.
- Put the pieces of veal into a saucepan;
- cover with water;
- add a large pinch of salt, let it boil, skim.
- Add 1 onion stuck with cloves, 1 carrot cut in half, a cupful of white wine, a bouquet of laurel thyme, parsley, and cook half an hour.
- Strain the meat and save the stock.
- With 2 oz.
- of butter and 2 oz.
- of flour make a white sauce;
- moisten it with veal stock, stir over the fire.
- The sauce must be perfectly smooth and not thick.
- Add the meat without the vegetables, continue to cook it until the meat is tender.
- The sauce should be reduced by one half.
- Thicken at the last moment with 3 yolks of eggs, 1 oz.
- of butter, and the juice of a lemon.
- Arrange the meat on the dish with the sauce.
- This dish is sometimes garnished with small round balls of veal made of raw minced veal seasoned with salt, and pepper, boiled about 1/2 an hour with the other veal, and then fried in butter.
- The balls should be only as big as marbles.