Recipe#1497

Title: Blanquette Veal

From: LeiG@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Blanquette de Veau 
 Date: 30 Jan 1997 19:54:59 -0700 
 Message-ID: CMM-RU.1.5.854312043.davidg@er7.rutgers.edu

Tunis
 serves 4
 2 pound veal, sliced thin and cut into 3 inch squares
 1/2 cup olive oil
 1 medium sized onion, sliced
 2 tablespoons flour
 1/4 teaspoon salt
 1/4 teaspoon pepper
 2 egg yolks
 4 tablespoons lemon juice
 In a 9 inch skillet or shallow casserole braise the veal, using
 1/4 cup olive oil. Remove the meat and saute the onion in the same
 oil till limp. Place the remainder of the olive oil in a small
 skillet and lightly saute the flour, seasoned with a pinch of salt
 and pepper. Blend with the onion in the larger pan.
 Replace the veal and cover with 1 1/2 - 2 cups hot water or stock.
 Cover and let simmer till tender, about 1/2 hour on very low heat.
 If necessary add two or three more tablespoons of water or stock
 to prevent sticking. Just before serving, prepare sauce. Keep the
 meat warm while preparing the sauce. Beat the egg yolks thoroughly,
 adding the lemon juice. Stir in a little of the gravy drained from
 the meat.  Then drain and stir in the rest of the gravy, using 3/4
 cup gravy per egg yolk. Spread some of the sauce over the meat in
 the platter and serve the rest from a gravy boat.