Al-Ahram Weekly Online 1 - 7 November 2001 Issue No.558
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Blanquette de veau

By Moushira Abdel-Malek

Ingredients:

1 1/2kg boneless veal cubes
1 onion, whole
12 small pickling onions (skinned)
200gms button mushrooms
1tbsp lemon juice
20gms butter
salt + pepper + 3 cardamom pods

Velouté sauce:

1/4 cup (or 30gms) plain flour
2 egg yolks
1 cup cream
1/3 cup chopped parsley

Method:

Boil the veal in boiling water, covering it well, with the whole onion. Bring to the boil, removing any scum on top. Add the cardamom, season and simmer over low heat until veal is cooked. In another pan, add the butter to melt. Add the pickling onions. Stir-fry until golden. Add the mushrooms, lemon juice and simmer over low heat, covered, for 10mn, shaking pan occasionally. Drain, reserving the liquid. To make the sauce, remove the meat with a slotted spoon. Strain the liquid. Melt the butter in a pan. Add the flour and cook, stirring for one minute. Away from heat, add 2 cups of meat liquid and all the onion and mushrooms liquid. Bring back to heat, stirring until sauce boils and thickens. Allow to cool slightly, then add combined whisked egg yolks and cream. Bring back to heat. Add veal, onions and mushrooms. Season to taste. Warm through without allowing to boil, over low heat. Gently stir, mixing ingredients together. Add parsley and pour into serving dish. Serve with rice and sautéed green beans.

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