Blanquette Of Veal Recipe
2 cups cold roast veal
3 teaspoons cream
2 teaspoons flour
yolks of 2 eggs
20 or 30 small onions, the kind used for pickling.
Saute the veal a moment in butter or lard without browning. Sprinkle
with flour and add water making a white sauce. Add any gravy you may
have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4
of an hour on slow fire. Just before serving add yolks of eggs mixed
with cream.
Cook for a moment, sprinkle with finely chopped parsley and serve.
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