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Gigi's Blanquette de Veau

 

 

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Gigi’s Blanquette de Veau
(Veal Stew)

2 pounds boned veal shoulder,
cut in 1-inch pieces
4 whole cloves
1 small onion
1 quart boiling water
5 carrots, peeled and quartered
1 bay leaf
1/4 teaspoon dried thyme, crumbled
2 sprigs parsley
1/2 cup diced celery
4 peppercorns
1 tablespoon salt
1/4 cup unsalted butter
15 small white onions, peeled
1/2 pound small mushrooms
1/2 cup veal stock
2 tablespoons unsalted butter
1/4 cup flour
2 cups veal stock
1 cup light cream or half-and-half
2 egg yolks
1 tablespoon snipped parsley
Boiled potatoes or rice as an accompaniment

1. Place veal in Dutch oven with 1 clove-studded onion, water, carrots,
bay leaf, thyme, parsley, celery, peppercorns and salt. Cover, bring
to the boil, reduce heat and simmer 1 hour or until the veal is tender.
Drain and reserve the stock (there should be 3 1/2 cups). Discard the
onion, bay leaf, and peppercorns.
2. Meanwhile, in saucepan melt 1/4 cup butter. Add the onions, cover,
and simmer them 25 minutes or until they are tender. Add the onions
to the cooked veal.
3. In the same saucepan cook the mushrooms in 1/2 cup veal stock,
uncovered, 15 minutes. Add the mushrooms, with broth, to the
veal mixture.
4. In a medium saucepan melt 2 tablespoons butter and stir in the flour, whisking. Cook the roux, stirring constantly, about 3 minutes, but do
not let it brown. Slowly whisk in 2 cups veal stock and simmer for
several minutes, whisking occasionally, then stir in the light cream.
Cook, stirring, until thickened. Beat the egg yolks slightly with the
lemon juice; into them, slowly stir about 1/2 cup of the hot sauce.
Stir this mixture back into the remaining sauce and cook briefly,
stirring constantly, over moderately low heat (do not let boil) until
it coats the back of a wooden spoon. [Egg safety concerns would
require cooking the sauce until it reaches 160 degrees F. on an
instant-read thermometer.]  Add the sauce to the veal and stir in
 the parsley. Heat the mixture, but do not boil. Makes 6 servings.
 

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