Blanquette of Veal

Ingredients

• 5 lbs. veal, 1" cubes
• 1 carrot, peeled
• 1 celery/md
• 1 leek, cut in half, white only
• 1 clouted onion*
• BG (can incorp. leek, carrot, celery)
• thyme, parsley, bay leaf, garlic
• 2 1/2 quarts veal stock (can be mixed with
• chicken stock)
• Roux
• 4 ounces butter (approximate)
• 4 ounces flour (approximate)
• Liaison
• 2 1/2 egg yolks
• 1 cup cream
• ks, wp, nutmeg, lj

Method

• 1. Blanch the veal to wash away impurities that might color sauce: place in pot and cover with cold water. Bring to a boil, drain, and rinse the meat under cold water.
• 2. Place the meat in stock pot.
• 3. Sweat the mirepoix and add to stock pot with BG.
• 4. JUST cover the veal with white stock and place in oven or simmer until meat is tender about 1 1/2 hours.
• 5. Remove from oven and reserve meat; cover with plastic wrap. Discard BG.
• 6. Strain stock into another pan and reduce to about 1/2.
• 7. Prepare a WHITE roux of half butter and half flour. Beat into stock to make a veloute sauce and simmer until correct consistancy.
• 8. Temper the liaison and add to sauce (having removed from heat). Return sauce to burner and heat gently.
• 9. Season with ks, wp, nutmeg and lj. Add meat.

Notes

• SERVINGS: 25
• SOURCE: Chef Klaus Loos/Gisslen