Belgian Veal Blanquette (Veal and Meatball Stew)

by olga

Servings: 6 servings

INGREDIENTS

2 pounds breast of veal, cut for stew

5 tablespoons butter or margarine (divided)

1 cup beef consomme

1/8 teaspoon dried thyme

1 bay leaf

12 shallots or 12 scallions, bulb end only

1/8 teaspoon ground nutmeg

Salt and pepper

Water to cover

FOR THE VEAL AND PORK MEATBALLS:

1/2 pound ground veal

1/2 pound ground pork

1/2 cup fresh bread crumbs

1/4 cup milk

1 egg

FOR THE SAUCE:

12 fresh mushroom caps

2 tablespoon all purpose flour

2 egg yolks
1 1/2 cups beef consomme

Juice of 1/2 lemon

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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Tagged: belgian, veal add tags

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