Wednesday, July 12, 2017

Blanquette of Veal


  • Small portion of veal
  • Pinch of salt
  • Pinch of pepper
  • 1 carrot
  • Small portion of onion
  • Small portion of lard
  • Small bunch of parsley
  • 1 laurel leaf
  • 1 tablespoon of butter
  • 2 tablespoons of flour
  • 1 egg yolk
  • 1 squirt of lemon juice
  • Small spoonful of vinegar 
  • Large spoonful of cream
  • Small portion of mushrooms
  • Chopped truffles


  1. Cut tender pieces of veal into small square pieces
  2. Let simmer in sauce pan with lard
  3. Add just enough cold water to cover meat
  4. Add carrots, onion, salt, pepper, laurel leaf and parsley
  5. Let summer low for 2 hours
  6. In a new sauce pan add flour and butter
  7. Gently stir flour and butter until it becomes brown
  8. Moisten the flour mixture with a little bit of the meat juice and let simmer 
  9. Add the egg yolk, lemon juice, cream and vinegar to a cup and stir
  10. Add egg mixture to the simmering flour sauce. Mix, do not boil.
  11. Pour gravy over meat
  12. Add mushrooms and truffles for garnish
— Leonie Penin
Source — Cooking in Old Creole Days.
Prepared by Olivia P. Broussard
Louisiana Anthology
July 12, 2017

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