Blanquette de Veau

Ingredients

• Veal
• Water
• Salt
• Pepper
• An Onion
• A Carrot
• Parsley
• Bay Leaf
• Fresh Butter
• 2 Spoonful of Flour
• Egg yolk
• Juice of Lemon or Vinegar
• Spoonful of Cream
• Mushrooms if wanted

Directions

1. Cut pieces of veal into squares.
2. Brown them to a beautiful golden color.
3. Add cold water, just at the level of the meat.
4. Put in salt, pepper, an onion, a carrot, parsley, bay leaf.
5. Cook for two hours slowly.
6. In another pan, put a piece of very fresh butter and two spoonful of flour.
7. Turn and cook without taking color.
8. Moisten with the juice of the meat.
9. Let simmer.
10. Dilute in a cup an egg yolk with juice of lemon or a drizzle of vinegar and a spoonful of cream.
11. Add to the sauce.
12. Stir for a moment, but do not let it boil.
13. Pour over the meat that has been kept warm with a little juice.
14. You can add mushrooms if you want.

-Leonie Penin

Source — Cooking in Old Créole Days

Prepared by Desmond Lamb
Louisiana Anthology
February 23, 2022