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Rich Veal Stew
(Blanquette De Veau)
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| What You Need: |
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2 pound neck or breast of veal
1 sprig of parsley
1 oz butter
1 quart water
1 oz flour
1 large onion stuck with 6 cloves
The juice of lemon
Seasoning
2 bay leaves
1 egg
2 sprigs of thyme
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| How To Cook: |
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1. Cut the meat up into fairly small pieces.
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2. Bring the water and flavorings to the boil and add the meat, cover the saucepan and cook until the meat is almost tender (about 2 hours).
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3. Remove the veal, and pass the liquid through a sieve.
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4. Melt the butter in a saucepan, blend the flour with it, and add some of the meat liquor, lemon juice, seasoning and beaten egg yolk; the sauce should be quite thick.
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5. Add the meat, and place in a dish.
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6. Serve with boiled or mashed potatoes - no other vegetable is needed.
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TIP:
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To make a good soup from the liquid, season it to taste, and add some tapioca or sago (˝ oz. to 1 pint); cook until the cereal is transparent, and serve with small fried croutons.
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