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Show BLANQUETTE OF VEAL. Cut some tender parts of veal into square pieces, fry them in a pan with lard or butter until they turn a golden gold-en color: pour In enough water to cover theni ; season with salt, pepper, onion, parsley and bay leaves, and let the whole simmer on a slow fire for two hours Put in another sauce pan a tablespoonful of butter and two teaspoonfulfl of flour; let this brown over the flrn, stirring well, moisten wirh a little meat Juice or good thin broth and let it simmer. Then dissolve dis-solve in a cup the yolk of au egg with a little lemon juice and a large spoonful of cream. Beat It together a little and add it to the simmering sauce. Finally pour it over the meat which has been simmering In its own i ii Some chopped mushrooms or truffles maj be added to this dish. |