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Name: Mardi Gras Blanquette De Veau
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Cajun
Ingredients: 1 Onion; quartered; 2 Egg yolks; Parsley sprig; OR; 2 lb Breast of veal; 1 ts Salt; 1 Carrot; Bay leaf; and; Pepper; to taste; 1 c Cream; 1 tb Flour; Bouquet garni; 2 tb Butter

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INGREDIENTS

1 Onion; quartered
2 Egg yolks
Parsley sprig; OR
2 lb Breast of veal
1 ts Salt
1 Carrot
Bay leaf; and
Pepper; to taste
1 c Cream
1 tb Flour
Bouquet garni
2 tb Butter

Servings

INSTRUCTIONS

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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Mardi Gras Blanquette De Veau

1 Onion; quartered
2 Egg yolks
 Parsley sprig; OR
2 lb Breast of veal
1 ts Salt
1 Carrot
 Bay leaf; and
 Pepper; to taste
1 c Cream
1 tb Flour
 Bouquet garni
2 tb Butter

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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Nutrition

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Serving Size: 1 Serving (381g)
Recipe Makes: 4 Servings

Calories: 1673
Calories from Fat: 1502 (90%)

Amt Per Serving		% DV

	Total Fat 166.9g	223 %
	Saturated Fat 72.4g	362 %
	Monounsaturated Fat 75.8g
	Polyunsanturated Fat 10.4g
Cholesterol 1151.3mg		354 %
Sodium 218.5mg		8 %
Potassium 602.2mg		16 %
Total Carbohydrate 8.5g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 7.5g
Protein 33.9g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1673

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