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Blanquette of Veal

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Ingredients
  • 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
Instructions

Serving: 4. 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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