1273—Blanquette de Veau à l’Ancienne

Cut the veal tendrons into pieces weighing about three oz. Then, slightly No. 273, Blanchings them; cool them, and put them into a saucepan with enough white stock to cover; add a very little salt; set to boil, and skim.

For two lbs. of tendrons, add one small carrot; one fair-sized onion, stuck with a clove; a faggot, consisting of one leek, parsley stalks, and a fragment of thyme and bay; and set to cook gently for one and one-half hours.

Prepare a white roux from one and one-half oz. of butter and one and one-half oz. of flour; moisten with one pint of veal cooking-liquor; add one oz. of mushroom parings, and cook for a quarter of an hour, despumating the sauce the while.

Transfer the pieces of tendron, one by one, to a sautépan with twelve small onions cooked in consommé, and fifteen small, cooked and very white mushrooms. Finish the sauce with a leason of two egg-yolks, mixed with three tablespoonfuls of cream and a few drops of lemon juice; strain it over the veal and its garnish; heat without boiling; dish in a timbale, and sprinkle with a pinch of chopped parsley.

N.B. This blanquette may also be prepared with noodles or cèpes, instead of with ordinary mushrooms.