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Classic
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page 34
BLANQUETTE OF VEAL
Cut some very tender pieces of veal into square pieces. Let them brown in a
saucepan with lard until they are a golden color. Add just enough cold water to
cover them, with salt, pepper, onion, one carrot, parsley and laurel leaf, and
let them simmer on a slow fire for two hours. Put in a fresh saucepan a
tablespoonful of fresh butter and two of flour. Stir it well over the fire until
it takes a good color. Moisten with a little meat juice and let it simmer.
Dissolve in a cup the yolk of an egg with a little lemon juice, or a small
spoonful of vinegar, and a large spoonful of cream. Stir it a bit and then add
to your simmering sauce. Simply mix, and do not let them boil. Pour it over your
meat which has been simmering in its juice. You can add mushrooms or chopped
truffles to this dish for a dinner party.--LEONIE PENIN.
SAUCE BEARNAISE
To make this admirable sauce--a souvenir of the mountain home of Henri de
Navarre--put in a saucepan two tablespoonfuls of chopped shallots (small green
onions), and four of white wine vinegar. Reduce to one half. Add six yolks of
eggs, two tablespoonfuls of beef extract and stir on the fire with a wooden
spoon, until it thickens. Put a little to the side, and add, a bit at a time, a
half pound of good table butter, dropping a little water in when the sauce
becomes too thick. Press through a napkin. Finish with finely chopped tarragon,
chervil, parsley, and a pinch of red pepper.
DUTCH SAUCE
Yolks of two eggs, quarter pint of cream, two and a quarter spoonfuls of elder
vinegar, a little fresh butter, flour enough to render the same the consistency
of custard.
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