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

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