Old-fashioned Veal Blanquette (The Escoffier culinary guide)

 

(Proportion for one service: one kilo 500.)

 

              The elements of the Blanquette are caught in the tendon, shoulder and collar ribs.

              Cut the meat into small pieces; mark them during cooking with enough white stock so that they are covered. Add very little salt, bring to the boil gently, stirring the meat often; skim with the greatest care.

              Add a small carrot; an onion studded with a clove; a bouquet composed of a leek, parsley stems, fragment of thyme and bay leaf. Cook gently for an hour and a half.

              With 100 grams of white roux and a liter and three quarters of cooking, prepare a velouté; add a small handful of fresh mushroom peelings and cook for a quarter of an hour, thinning out the sauce.

              Drain and trim the pieces of veal, if necessary; put them in another saucepan with 20 small white-cooked onions and as many small mushrooms.

              At the last moment, complete the sauce with a mixture of 5 egg yolks; a drizzle of lemon juice, grated nutmeg and a deciliter of cream. Pass it through fine strainer over the pieces and the filling; heat without letting it boil, arrange in a timbale, and sprinkle lightly with chopped parsley.

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