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Veal Blanquette

Veal is a delicate, tender meat which is not fatty. It should look moist and be a good deep pink colour. This simple recipe provides a creamy sauce which enhances the flavour of the meat without masking it.

ingredients

serves 4 - 6
700 g (1 1/2 lb) pie veal, trimmed and cubed
2 medium onions, skinned and chopped
2 medium carrots, chopped
squeeze of lemon juice
bouquet garni
salt and pepper
25 g (1 oz) butter
45 ml (3 tbsp) plain flour
1 egg yolk
30 - 45 ml (2 - 3 tbsp) fresh single cream
4 - 6 streaky bacon rashers, rinded, rolled and grilled
chopped fresh parsley, to garnish

method

1. Put the meat, onions, carrots, lemon juice and bouquet garni and seasonings into a large saucepan with enough water to cover. Cover and gently simmer for about 1 hour, until the meat is tender.

2. Strain off the cooking liquid, reserving 568 ml (1 pint) and keep the meat and vegetables warm.

3. Melt the butter in a pan, stir in the flour and cook gently for 1 minute. Remove from the heat and gradually stir in the reserved liquid. Return to the heat, slowly bring to the boil and continue cooking, stirring, until the sauce thickens.

4. Adjust the seasoning, remove from the heat and when slightly cooled stir in the egg yolk and cream. Add the meat and vegetables and reheat without boiling for 5 minutes. Serve garnished with the bacon rolls and parsley.

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Veal
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