All Easy Recipes. Cook all that you can cook. Rich Veal Stew
(Blanquette De Veau)
 
What You Need:            (To Serve: 2 - 4)
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  • 2 pound neck or breast of veal
  • 1 sprig of parsley
  • 1 oz butter
  • 1 quart water
  • 1 oz flour
  • 1 large onion stuck with 6 cloves
  • The juice of lemon
  • Seasoning
  • 2 bay leaves
  • 1 egg
  • 2 sprigs of thyme

    • How To Cook:
    1. Cut the meat up into fairly small pieces.

    2. Bring the water and flavorings to the boil and add the meat, cover the saucepan and cook until the meat is almost tender (about 2 hours).

    3. Remove the veal, and pass the liquid through a sieve.

    4. Melt the butter in a saucepan, blend the flour with it, and add some of the meat liquor, lemon juice, seasoning and beaten egg yolk; the sauce should be quite thick.

    5. Add the meat, and place in a dish.

    6. Serve with boiled or mashed potatoes - no other vegetable is needed.

    TIP:
        To make a good soup from the liquid, season it to taste, and add some tapioca or sago (½ oz. to 1 pint); cook until the cereal is transparent, and serve with small fried croutons.
     
    		 
    		 
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