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page 89
245. BLANQUETTE DE VEAU.
BLANQUETTE OF VEAL. (Entree.)
PROPORTIONS.
Veal brisquet......5 to 6 lbs.
Onion..............1.
Carrot.............1.
Parsley............1/4 handful.
Butter.............2 tablespoonful.
Flour..............1 tablespoonful.
Salt and pepper....To suit taste.
Time.--2 hours.
PREPARATION.--1st. Cut the brisket in pieces about 3 inches long and 1 1/2
inches wide. Freshen them in cold water for one quarter of an hour. 2d. Place
them in a stew pan, cover them with cold water, let boil and when it begins to
boil add 2 onions, 2 carrots sliced, one handful parsley, tied with a thread,
salt and pepper (white). Allow to cook for 1 1/2 hours. When the veal is cooked
melt in another sauce pan two tablespoonsful butter, mix it with one
tablespoonsful flour, add little by little and while stirring enough of the
stock in which the veal has been cooked to obtain quite a strong sauce. Place
the cooked veal (but not the vegetables) in the second stew pan, boil the whole
together and when ready to serve place the sauce pan on the corner of the range
and pour in 4 eggs mixed with 2 tablespoonsful milk and serve with rice a la
Georgienne apart. (No. 406.)
246. VEAU A LA PROVENCALE.
VEAL A LA PROVENCALE. (Entree.)
PROPORTIONS.--For five persons:
Veal brisket.........5 to 6 lbs.
Onion................1.
Garlic cloves........1.
Flour................1 tablespoonful.
White wine...........1 pint.
Tomato catsup........2 tablespoonsful.
Parsley..............1/4 handful.
Olive oil............3 tablespoonsful.
Time.--1 3/4 hours.
PREPARATION.--1st. As 1st. No. 245. 2d. Warm in a stew pan 3 tablespoonsful
olive oil, add the veal and let brown. 3d. Add 1 chopped onion, 1 crushed garlic
clove, sprinkle over 1 tablespoonful flour, 1 pint white wine, 2 tablespoonsful
tomato catsup, some salt and parsley, cook for 1 1/2 hours. 4th. When ready to
serve, skim the floating grease off, sprinkle over some chopped parsley, and
serve in a warm hollow dish.
247. COTELETTE DE VEAU GRILLEE.
BROILED VEAL CHOP. (Entree.)
PROPORTIONS.--For five persons:
Veal chops............6 to 8.
Butter................1/4 lb.
Bread crumbs..........3 to 4 tablespoonsful.
Parsley...............1/4 handful.
Time.--15 minutes.
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