MARDI GRAS BLANQUETTE DE VEAU

      Title: MARDI GRAS BLANQUETTE DE VEAU
  Categories: Veal, Creole
       Yield: 4 Servings
  
       2 lb Breast of veal
       1    Onion; quartered
       1 ts Salt
            Pepper; to taste
       1    Carrot
            Bay leaf; and
            Parsley sprig; OR
            Bouquet garni
       2 tb Butter
       1 tb Flour
       2    Egg yolks
       1 c  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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