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Blanquette Of Veal | |
| 401 | Veal |
| Yield/Servings: 6 servings | |
| Ingredients: | |
| 3 lbs. veal brisket Salt and pepper 2 onions, chopped 1 carrot, chopped 1 tbsp. butter | 1 tbsp. flour Juice of 1 lemon 2 egg yolks 1 to 2 qts. water 1 small can mushrooms |
| Instructions: | |
| Cut veal into 2-inch pieces. Place meat in stewing kettle with the salt, pepper, onion, carrots and enough water to barely cover them. Cover and simmer until meat is tender. Remove meat. In another pan, blend butter and flour, add 2 cups of veal broth, and stir until smooth while cooking. Add mushrooms and veal, simmer 15 minutes. Remove from fire, stir in beaten egg yolks mixed with 2 tbsp. of gravy, and lemon juice. Serve hot. | |
| Recipe Source: BMD | |
| Submitted by: Creative Cooking USA | |
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