* Exported from MasterCook *

BLANKET OF VEAL - {BLANQUETTE DE VEAU}

Recipe By :Fernande Garvin
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Meat Beef Stews Casseroles


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Veal breast or shoulder -- 1kg
4 cups Water
3 lg White onions -- quartered
1/2 lg Carrot -- cut 1/2" long pieces
Onion med stud with clove -- studded with
1 Bay leaf
1 pinch Thyme
1/2 tsp Salt
1/4 tsp White pepper
1 tbsp Butter
1 tbsp soy protein Isolate
1/2 cup Sliced mushrooms -- fresh or canned
1/8 cup Heavy cream
2 Egg yolks
1 tsp Lemon juice
1 tbsp Chopped parsley

Cut meat into 12 pieces. Place veal in large, heavy saucepan. Add water. Bring to boil. Skim. Add white onions, carrot, onion studded with cloves, bay leaf, thyme, salt, and pepper. Cover and simmer for 1 1/2 hours, or until meat is tender. Remove meat, small white onions, and carrot to heated serving dish and keep warm. Discard bay leaf and onion studded with cloves.
In another saucepan melt butter. Stir in soy and cook until smooth. Add cooking liquid and mushrooms, and cook over low flame for 15 minutes, stirring occasionally. In a bowl, combine cream and yolks. Stir in 5 tablespoons of sauce from pan, one at a time. Then stir egg mixture into sauce in pan. Add lemon juice. Cook over low flame for 5 minutes without allowing to boil, stirring constantly. Pour sauce over meat. Sprinkle with parsley. Serve hot.
Blanquette de veau is traditionally served with rice, but noodles or boiled potatoes are also very good with it.

Comments: This is one of the perfect dishes of "cuisine bourgeoise." It is economical, nourishing, delicate, and tasty. In fact, it is so excellent that "grande cuisine" has adopted it.
With new "lettres de noblesse," blanquette de veau has exchanged its plebian name for a more aristocratic one, so call it "Blanquette de Veau a l'Ancienne" if you wish, but don't change anything in the recipe: it is the same. Blanket by any other name...

Recipe Source:
THE ART OF FRENCH COOKING by Fernande Garvin
Published by Bantam Books, Inc. (c) 1958

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

02-16-1995




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 446 Calories; 24g Fat (46.4% calories from fat); 52g Protein; 9g Carbohydrate; 2g Dietary Fiber; 310mg Cholesterol; 502mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

Suggested Wine: A chilled dry white wine: Bordeaux Graves; etc.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 5416 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Carb-Lite is sponsered by CarbSmart, your Internet connection to low carb specialty foods, books, vitamins, and supplements. Please support our sponser by visitingCarbSmart