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Print this Recipe    Blanquette Veal

Blanquette of veal
Serving: 4

500 or 750 gr. brisket of veal
60 gr. of butter
1 large soup spoon of flour
1 bunch of mixed herbs (parsley, thyme, bay leaves)
125 gr. of fresh mushrooms (cut in pieces)
6 small onions
1 egg yolk
1 half of a lemon juice

Cut 500 gr. (or 750 gr.) of brisket of veal into pieces. Blanch
pieces for 10 minutes in boiled salted water. Your saucepan has to
be off-fire. (That is essential if your meat is slightly red).
Strain the meat.

In a saucepan, melt 60 gr. of butter with a large soupspoon of
flour, mixed by adding our pieces of veal. Be careful, the color
of mixture should not change. At the same time, add a full glass
plus half glass of water with salt and pepper, and add a bunch of
mixed herbs (parsley, thyme, and bay leaves). In another saucepan,
cook in a soft heat 125 gr. of fresh mushrooms (cut into pieces)
with 6 small onions.

Before serving, put pieces of veal in a dish. Take out sauce from
the cooker to be off fire, and add an egg yolk with half of a lemon
juice.

Top meat with the sauce, and serve hot.

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