Blanquette Of Veal


2 cups cold roast veal

3 teaspoons cream

2 teaspoons flour

yolks of 2 eggs

20 or 30 small onions, the kind used for pickling.



Saute the veal a moment in butter or lard without browning. Sprinkle

with flour and add water making a white sauce. Add any gravy you may

have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4

of an hour on slow fire. Just before serving add yolks of eggs mixed

with cream.



Cook for a moment, sprinkle with finely chopped parsley and serve.



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