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Old-fashioned blanquette of milk-fed veal in white sauce with parsley

Ingredients

For 4 servings:

 

800g milk-fed veal cubes, about 40g each
1/2 onion, peeled
1 pc small carrot, peeled
1/2 bay leaf
1 clove, to stick into the onion
50g celery stalk, cleaned
15cl white wine
30cl white stock
60g white roux - mix 30g soft butter and 30g flour
5cl cream, 35% fat
5g parsley chopped
Sea salt and freshly cracked black pepper
Few drops of lemon juice

Cooking Method



  1. Place meat, white stock and white wine in a casserole.

  2. Bring to boil and skim as and when necessary.

  3. Add onion, carrot, bay leaf , celery, some salt and pepper.

  4. Simmer till meat is tender.

  5. Remove meat and vegetables, keep warm and put aside. 

  6. Whisk in the white roux to thicken the stock.

  7. Simmer for 5 to 10 minutes.

  8. Then pass through a sieve. Re-heat and add cream, lemon juice and adjust to taste.

  9. Return meat back to the sauce.

To serve

  1. Sprinkle with some parsley just before serving.

  2. Serve with rice or noodles.


Recipe by Thomas Kreissl, Huber's Butchery. Copyrights (C) Huber's Butchery

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