veal in white sauce

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    veal blanquette (veal in white sauce)

    a simple elegant french dish, for dinner tonight, with white wine

    1 kg veal cut into small steaks / large pieces

    and

    soaked in water for half a day to remove the blood

    Bring to the boil 1.5 litre of clean water with the following until almost cooked:

    ½ leek cut into piece suitable for serving

    200 gm very small onions

    200 gm button mushrooms

    200 gm small carrots cut into spears or small whole carrots

    1 celery stick cut into spears

    1 bunch fresh parsley

    1 bunch fresh thyme

    1 or 2 bay leaf

    Turn off and poach the veal

    Remove the scum

    -

    Make sauce in a saucepan from the following:

    75 gm cultured or smoked butter

    1 to 1.5 cups cream

    Thicken slightly corn flour

    Turn off and add 1 to 2 egg yolk

    serve the veal with vegetable and sauce
    .
    Last edited by aimone: 27/08/14
 
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