Blanquette de veau
193
1 Portion
| 1 | veal 2cm dice | 500 g |
| 2 | Veal stock | 1 Lt |
| 3 | onion cloute | 1 |
| 4 | Bouquet garni | 1 |
| 5 | button onions | 20 g |
| 6 | button mushrooms | 20 g |
| 7 | lemon juice | ½ |
| 8 | flour for roux | 80 g |
| 9 | butter for roux | 80 g |
| 10 | cream | 20 ml |
| 11 | egg yolk | 1 |
1. Blanch veal in boiling water
2. Place into stock with bouquet garni and onion cloute cook 1-1.5 hrs at a simmer on the stove
3. Sauté onion and mushroom reserve for service
4. Make a roux
5. Remove meat from stock, add stock to make a veloute cook 20-25 minutes to cook the flour out
6. Make a liaison with egg and cream add to veloute, being careful not to re-boil (only do the portion your serving! Need to store remaining Blanquette for commercial operations)
7. Mix the meat with the garnish
8. Top with the sauce garnish with fresh herbs