Belgian Veal Blanquette (Veal and Meatball Stew)
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Ingredients
| 2 lbs. | breast of veal, cut for stew | | 5 tbsp. | butter or | | margarine (divided) | | 1 cup | beef consomme | | 1/8 tsp. | dried thyme | | 1 | bay leaf | | 12 | shallots or | | 12 | scallions, bulb end only | | 1/8 tsp. | ground nutmeg | | Salt and pepper | | Water to cover |
Veal and Pork Meatballs
| 1/2 lb. | ground veal | | 1/2 lb. | ground pork | | 1/2 cup | fresh bread crumbs | | 1/4 cup | milk | | 1 | egg |
Sauce
| 12 | fresh mushroom caps | | 2 tbsp. | all purpose flour | | 2 | egg yolks | | 1-1/2 cup | beef consomme | | 2 | lemon |
1 Recipe Reviews
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Delicious!
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Instructions
In a flameproof casserole lightly brown pieces of veal in 3 tablespoons butter. Add 1 cup consomme and herbs, shallots, and nutmeg. Season to taste with salt and pepper. Add water to cover. Bring to a boil. Lower heat, cover, and simmer over low heat until meat is just tender, about 1 hour.
FOR THE MEATBALLS: In a bowl mix ground veal, pork, bread crumbs, milk, and egg.
Roll mixture into tiny meatballs the size of a nut. Saute balls in remaining 2 tablespoons butter. Add mushroom caps and saute until lightly browned; add to stew.
Cover and simmer for 10 minutes.
To the pan drippings where you fried the meatballs, add flour. Gradually stir in 1 1/2 cups consomme. Cook, stirring constantly, over low heat until smooth and thickened. Gradually stir hot sauce into egg yolks and lemon juice.
Simmer sauce for 5 minutes. Add to stew.
Blend well and reheat slightly. Serve with rice or mashed potatoes. Makes 6 servings.
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veal, veal blanquette, veal stew