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Blanquette Of Veal

ID: 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

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Blanquette Of Veal
ID: 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 © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.