Blanquette of Veal from The Times Cookery Book by Katie Stewart
Discard any skin or fat and cut the meat into neat chunks. Blanch by adding to boiling water, simmer for 2 minutes, then drain – this preserves the light colour of the meat. Peel and thinly slice...
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Ingredients
- 1–2 carrots
- ¾ pint (4 dl) chicken stock
- 1½ lb (700 g) boneless stewing veal
- 1 onion
- 2 tablespoons cream
- 2 egg yolks
- ¼ lb (100 g) button mushrooms
- ½ pint (3 dl) cooking liquor
- 1 oz (25 g) plain flour
- 2 oz (50 g) butter
- 1 small bay leaf
- salt
- pepper
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