Ingredients Jump to Instructions ↓

  1. Blanquette de Veau

  2. Tunis

  3. 4 2 pound veal, sliced thin and cut into 3 inch squares

  4. 1/2 cup olive oil

  5. 1 medium sized onion, sliced

  6. 2 tablespoons flour

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 2 egg yolks

  10. 4 tablespoons lemon juice

  11. In a 9 inch skillet or shallow casserole braise the veal, using

  12. 1/4 cup olive oil. Remove the meat and saute the onion in the same

  13. oil till limp. Place the remainder of the olive oil in a small

  14. skillet and lightly saute the flour, seasoned with a pinch of salt

  15. and pepper. Blend with the onion in the larger pan.

  16. Replace the veal and cover with 1 1/2 - 2 cups hot water or stock.

  17. Cover and let simmer till tender, about 1/2 hour on very low heat.

  18. If necessary add two or three more tablespoons of water or stock

  19. to prevent sticking. Just before serving, prepare sauce. Keep the

  20. meat warm while preparing the sauce. Beat the egg yolks thoroughly,

  21. adding the lemon juice. Stir in a little of the gravy drained from

  22. the meat. Then drain and stir in the rest of the gravy, using 3/4

  23. cup gravy per egg yolk. Spread some of the sauce over the meat in

  24. the platter and serve the rest from a gravy boat.


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