Portions: 25 U.S.
Boneless, trimmed veal breast, shoulder, or shank
2. Blanch the meat: Place in a saucepot and cover with cold water. Bring to a boil, drain, and rinse the meat under cold water (see note).
4 tsp 212 qt
Medium onion stuck with 2 cloves Bouquet garni Salt
White veal stock
3. Return the meat to the pot and add the onion stuck with cloves, bouquet garni, and salt.
4. Add enough stock to just cover the meat.
5. Bring to a boil, skim, cover, and lower heat to a slow simmer.
6. Simmer until meat is tender, about 112 hours. Skim when necessary.
7. Strain the stock into another pan. Reserve the meat and discard the onion and bouquet garni.
1 pt to taste pinch pinch
125 g 125 g
500 mL to taste pinch pinch
Roux: Butter, clarified Flour Liaison: Egg yolks Heavy cream Lemon juice Nutmeg White pepper
Calories, 350; Protein, 35 g; Fat, 21 g (55% cal.); Cholesterol, 230 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 550 mg.
Note: Blanching eliminates impurities that discolor the sauce. This step can be omitted, but the product will have a less attractive appearance.
9. Meanwhile, prepare a white roux with the butter and flour. Beat into the stock to make a velouté sauce and simmer until thickened and no raw flour taste remains.
10. Remove the sauce from the heat. Beat the egg yolks and cream together, temper with a little of the hot sauce, and stir into the sauce.
11. Combine the sauce and meat. Heat gently but do not boil.
12. Season to taste with a few drops of lemon juice, a pinch of nutmeg and white pepper, and more salt if needed.
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