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Blanquette
of veal Vitelliers to the tea and vanilla
Preparation
: 25 mn
Cooking : 50 à 60 mn
Ingredients
(for 6 persons) : 1,2 kg of Calf Vitelliers
(bulge and tendron) 1 carrot -1 onion -1 bouquet furnished 60 G with butter
-30 G of flour 20 Ci of liquid cream -2 yellows egs -2 tea bags -1 vanilla
stick -1/2 lemon Salt - Pepper.
Recipe
:
Put the Calf meat Vitelliers in a casserole. Cover cold water and
carry â boiling. Withdraw scum carefully, lower fire, add the tea
bag and the vanilla stick.
Supplement with carrot, studded onion and the furnished bouquet. Salt
and let cook â soft fire 50 mn. In a small pan, prepare the russet-red
one: dissolve butter, add the flour while whipping, let cook 5 mn.
Drain the meat, pass the juice. Preserve the vanilla pod. Pour the juice
of cooking on the russet-red one while whipping (the sauce must be velvety
without being thick).
Give the meat in sauce. At the time to be useful, water the yellows egs
in a bowl with the fresh cream. Put the mixture in sauce. Out of fire,
mix delicately, check the seasoning, add some lemon juice drops and are
useful quite hot.
Presentation
:
Be useful with a wild rice
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