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Mardi Gras Blanquette De Veauveal, creole 2 lb breast of veal 1 onion; quartered 1 teaspoon salt 1 pepper; to taste 1 carrot 1 bay leaf; and 1 parsley sprig; or 1 bouquet garni 2 tablespoon butter 1 tablespoon flour 2 egg yolks 1 cup cream Cut the veal into cubes, pour boiling salted water over it, and let soak for 20 minutes. Drain the veal and put in a pan; cover with water. Add the onion, salt, pepper, carrot (cut into quarters), bay leaf and parsley. Bring to a boil and simmer slowly for about one hour, or until the veal is tender. When the meat is done, make a white sauce with the butter, flour and meat stock from the veal. Cook for twenty minutes and add the egg yolks mixed with the cream. Pour over the meat and serve in a casserole. VARIATION: This may be served with small white onions. Put the onions, cooked until tender, in the casserole with the veal and pour the sauce over all. Mushrooms, cooked seperately, may be used in the same way with the veal. { Submitted by Mrs. Oliver A. Billion Sr., Queen of Rex, 1915 } [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ] Posted by Fred Peters Fidonet COOKING echo
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