->Blanquette Veal <-

Tunis

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.