Text 7338, 87 rader
Skriven 2008-05-19 05:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: meats and 331 (2)
=========================
 CS> Got some full ones today, baby backs were more expensive.

They tend to be - one of the reasons I prefer the spares. Of
course, when I get a bony cut, the bones don't go to waste,
as I make my own stocks.

   I took the
 CS> 18$ or so rack and Don cut it to 6 rib packets then froze them.  He got
 CS> 3 1/2 sets that way.  Matches our eating well.

One for you, one for Don, one and a half for Charlotte, I take it?

 CS> I skipped the commisarry as most of what i needed was best price at BJ's.

Sad when a commercial outfit can beat the prices of the commissary.

 CS> True.  But the MIL was nice people, just foolish to get a dog that big
 CS> when she was 78.

But the SIL was just plain foolish to begin with, I take it.

Mother-in-Law Veal Blanquette
cat: main, stew, white, French
servings: 6

1 kg veal shoulder, cubed
2 carrots
2 onions
1 leek
1 celery stick
1 laurel leaf
1 bn fresh parsley
1 bn fresh thyme
200 g pearl onions, peeled
1 Tb butter
1 ts sugar
200 g button mushrooms, sliced
h - For the sauce
40 g flour
40 g butter
1/2 c cream
1 egg yolk
Salt and pepper

Soak veal cubes in cold water overnight. Drain and discard water.
Remove veal to a stockpot; cover with cold water; bring to the boil
over low heat. Skim off any scum that rises to the top. When the
water boils, remove meat and rinse. Discard cooking water. Rinse
the pot.

Peel carrots and onions. Wash celery and leek. Cut into chunks
and add to the pot along with the meat and herbs. Barely cover
with fresh water and bring to the boil. Lower heat to a low simmer
and cook 45 min.

Simmer pearl onions in scant water with butter and sugar until
tender, about 20 min. Drain and set aside.

Dry-saute mushroom slices in a nonstick skillet until browned
on both sides, about 2 min, and set aside.

Fish out the meat with a sieve and set aside.

For the sauce. Over low heat, melt butter and whisk with flour
until well blended. Strain a couple cups of meat cooking liquid
into this roux and whisk well. Simmer at least 15 min.

Original text: Now for a hard decision. The traditional way of
thickening a blanquette sauce is to mix in an egg yolk diluted
with some fresh cream. That's what I did, and as soon as I did I
regretted it. The egg yolk contaminates the whiteness of the sauce,
and from now on the sauce will break if you heat it warmer than 70C.
The egg yolk will just coagulate. That's one heavy sword hanging
over your head. You might want to give up the egg yolk idea and
either use less stock or go for a more liquid sauce.

When sauce is thick and smooth, add meat, onions and mushrooms.
Serve.

After fxcuisine.com. For some reason I was irritated by the
author's prolixity (which usually I find charming) in this
recipe.


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