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Print this Recipe    Blanquette Veal

Blanquette de Veau
Tunis
serves 4

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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