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home > recipes > meat > blanquette de veau
BLANQUETTE DE VEAU(Blanquette of veal) Tunis serves 4 source:Mediterranean Specialites for the Modern cook by Esther B. Cory 2 pound veal, sliced thin and cut into 3 inch squares 1/2 cup olive oil 1 medium sized onion, sliced 2 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon pepper 2 egg yolks 4 tablespoons lemon juice In a 9 inch skillet or shallow casserole braise the veal, using 1/4 cup olive oil. Remove the meat and saute the onion in the same oil till limp. Place the remainder of the olive oil in a small skillet and lightly saute the flour, seasoned with a pinch of salt and pepper. Blend with the onion in the larger pan. Replace the veal and cover with 1 1/2 - 2 cups hot water or stock. Cover and let simmer till tender, about 1/2 hour on very low heat. If necessary add two or three more tablespoons of water or stock to prevent sticking. Just before serving, prepare sauce. Keep the meat warm while preparing the sauce. Beat the egg yolks thoroughly, adding the lemon juice. Stir in a little of the gravy drained from the meat. Then drain and stir in the rest of the gravy, using 3/4 cup gravy per egg yolk. Spread some of the sauce over the meat in the platter and serve the rest from a gravy boat.

Blanquette de Veau


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keyword: blanquette
ethnicity: french
recipes for meat
recipes by LeiG
Email Address:
(posted May 15, 1995)

BLANQUETTE DE VEAU(Blanquette of veal) Tunis
serves 4
source:Mediterranean Specialites for the Modern cook by Esther B. Cory

2 pound
veal, sliced
thin and cut into 3 inch squares
1/2 cup
olive oil
1 medium sized
onion, sliced
2 tablespoons
flour
1/4 teaspoon
salt
1/4 teaspoon pepper
2
egg yolks
4 tablespoons
lemon juice

In a 9 inch
skillet or shallow casserole braise the veal, using 1/4 cup olive
oil. Remove the meat and saute the
onion in the same oil till limp. Place the
remainder of the
olive oil in a small skillet and lightly saute the flour,
seasoned with a
pinch of salt and pepper. Blend with the onion in the larger
pan. Replace the veal and cover with
1 1/2 - 2 cups
hot water or stock. Cover and let simmer till tender, about
1/2 hour on very low heat. If necessary add two or three more tablespoons of
water or
stock to prevent sticking. Just before serving, prepare sauce. Keep
the meat warm while preparing the
sauce. Beat the egg yolks thoroughly,
adding the
lemon juice. Stir in a little of the gravy drained from the meat.
Then
drain and stir in the rest of the gravy, using 3/4 cup gravy per egg
yolk. Spread some of the
sauce over the meat in the
platter and serve the rest from a
gravy boat.



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