RECIPE OF THE WEEK

Press, Volume C, Issue 29469, 22 March 1961, Page 3

RECIPE OF THE WEEK

Blanquette de Veau While mushrooms are plentiful try this famous French dish, Blanquette de Veau. It is designed to use mushrooms to perfection and it is simple to make for all its suave luxury. Ingredients: 211 b veal steak 3 cups water 4 onions 4 carrots 2 teaspoons salt Pinch thyme Celery salt lib mushrooms 5 cup water Dash lemon juice 3 tablespoons butter 3 tablespoons flour 1 cup light cream, top milk or evaporated milk 2 egg yolks. Method: Cut veal into neat pieces and dice both onion and carrots. Place in a saucepan with water, salt, thyme and celery salt and simmer gently until the meat is cooked. Drain meat and vegetables out and continue boiling the stock until reduced to 2 cups. Peel mushrooms and cook in half a cup of water, a squeeze of lemon juice and a little salt and pepper until tender. Melt 3 tablespoons butter and blend in flour. Stir in liquors from mushrooms and meat and continue stirring until smooth and boiling. Cook for 10 minutes. Arrange meat and mushrooms in an ovenware dish. Remove sauce from the stove and stand a minute or two. Whisk 2 egg yolks with 1 cup cream or evaporated milk and stir into the sauce. Pour over the meat, cover and heat through in the oven without allowing to come to the boil.