Blanquette of Veal is almost a classic in France. It apparently was known in England two or three centuries ago, as there are recipes of it in old cookery books, where it is referred to as " blanket of veal," and a very appropriate name too, for the Blanquettes I have sampled in most restaurants are certainly reminiscent of a blanket—a thick white sauce, plastered over stray pieces of veal. But here is the recipe for a real Blanquette, the sauce of which should be very light and free from all grease.


1 1/2 to 2 lbs. of lean veal, quite free from all fat, sinews or grisde, half a large onion, 1/2 lb. button mushrooms, 3 or 4 carrots, the yolks of 2 eggs, half a large lemon, a bouquet of mixed herbs, 1 glass of dry white wine, salt and pepper.


Gut the veal into squares of about 1 1/2 to 2 inches and put them in a saucepan with just enough water and a glass of white wine to cover. Bring to the boil and skim very carefully. This is most important, as Blanquettes are apt to be very greasy unless the utmost care is exercised. Add the sliced onions and carrots, the herbs, and season highly with salt and pepper. Simmer very gently for about 1 hour. Now remove the meat from the saucepan and drain it. Put 1 heaped tablespoon of butter in a saucepan, and, when melted, add the veal. Sprinkle the meat with a little flour, cook for a few minutes, without browning. Now strain the liquid in which the veal was cooked through a piece of butter muslin, and pour this over the pieces of veal. Simmer for another 1/2 hour. Beat up the yolks of 2 eggs, mix them with 2 tablespoons of the gravy, and the juice of half a large lemon. Half an hour before serving add the button mushrooms to the Blanquette, and ten minutes before serving, stir in the yolks of eggs, but do not let the mixture boil or the eggs are apt to curdle. The sauce should be quite light. Add a sprinkling of salt and pepper at the last moment.