Blanquette Of Veal
Have a pound and a half of the best end of a breast of veal; wipe the surface
with a damp cloth and cut the meat into pieces two inches square; add water just
to cover the veal, also a carrot, scraped and cut in quarters, two small onions,
peeled and tied in a bit of cheese cloth, with a teaspoonful of celery seed, two
branches of parsley, two cloves and a bit of bay leaf; cover and let simmer
until the veal is tender (about an hour and a half); strain off the broth,
discard the vegetables, and keep the veal hot. Melt three tablespoonfuls of
butter; cook in it three tablespoonfuls of flour with a little salt and pepper,
then add the broth and stir until the sauce boils. Beat the yolk of an egg;
dilute with half a cup of cream and stir into the sauce; let cook, without
boiling, stirring constantly until all is very hot, then stir in a tablespoonful
of lemon juice and pour the sauce over the veal.