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BLANQUETTE DE VEAU

 


700 g pie veal, trimmed and cubed

2 medium onions, skinned and chopped

2 medium carrots, peeled and chopped

squeeze of lemon juice

bouquet garni

salt and pepper

25 g butter or margarine

45 ml flour

1 egg yolk

30 – 45 ml single cream

4 – 6 bacon rolls

chopped fresh parsley, to garnish


  1. Put the meat, onions, carrots, lemon juice, bouquet garni and seasoning into a large saucepan with enough water to cover. Cover and simmer gently for about 1 hour, until the meat is tender.

  2. Strain off the cooking liquid, reserving 600 ml and keep the meat and vegetables warms.

  3. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the reserved liquid. Return to the heat, Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.

  4. Adjust the seasoning, remove from the heat and when slightly cooled stir in the egg yolk and cream. Add the meat, vegetables and bacon rolls and reheat without boiling for 5 minutes. Serve garnished with parsley.
    Serves 4 – 6 


BLANQUETTE DE VEAU

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