About 40 minutes before serving time. remove the meat and the sauce to a casserole and add 12 to 15 small white onions and 12 to 15 large carrot dice that have been glazed in a little butter in a shallow pan. Bring to a boil and cook until the vegetables are lender. Add 12 small boiled potatoes, correct the seasoning with salt, and sprinkle with chopped parsley.
Blanquette of Veal
In a saucepan parboil for 5 minutes 2 pounds rump of veal, cubed, drain the meat, and rinse it immediately in cold water. Remove the veal to a casserole, add 1 quart water, and bring the liquid to a boil. Add to the casserole 12 to 15 small white unions, 3 carrots, cut in large pieces, 1 teaspoon salt, and a faggot made by tying together 1 stalk of celery, 3 sprigs of parsley, a small bay leaf, and a little thyme. Cover the casserole and cook (he meat and vegetables slowly for 1 to 1 ½ hours, or until they are tender.
Wash 1 pound mushrooms and put them in a saucepan with ½ cup water, the juice of 1 lemon, and ½ teaspoon salt. Bring the liquid to a boil, remove the pan from the heat, and let the mushrooms marinate in the liquid.
When the meat is done, remove the casserole from the heat, drain the liquid into a saucepan, and cook it until it is reduced to one-third the original quantity, In another saucepan, melt 2 tablespoons butter, add 2 tablespoons flour, and cook the roux until the flour turns golden. Add to the roux the reduced cooking liquid from the casserole and the mushroom liquor. Cook (he sauce, stirring constantly, until it is smooth and thickened; boil the sauce slowly for 15 to 20 minutes, still stirring constantly. Beat 2 egg yolks lightly and combine them with a little of the hot sauce and 1 cup cream. Add the mixture to the sauce and bring it just to the boiling point but do not allow it to boil. Correct the seasoning with salt, discard the faggot, and add the sauce and the mushrooms to the meat and vegetables in the casserole. Serve with rice or boiled potatoes.
Veal Recbauffé
In a flameproof casserole in 2 tablespoons melted butter sauté ¼ cup chopped onion until it is golden. Add I clove of garlic, crushed, and blend in 1 tablespoon flour. Add 1 cup each of red wine and STOCK and bring the sauce to a boil, stirring constantly. Season with ½ teaspoon salt and a faggot made by eying together 1 stalk of celery, 2 sprigs of parsley, a small bay leaf, and a little thyme. Cook the sauce very slowly for 25 minutes, stirring occasionally.
Sauté in a skillet in 1 tablespoon melted butter 12 to 15 cleaned small mushrooms until tiny are soft, Remove the mushrooms and add to the butter in the pan 12 to 15 small white onions. Sprinkle them with sugar to taste and sauté them slowly until they are glazed and tender, adding a little more butter as needed. To the sauce in the casserole add the mushrooms, onions, and 1 ½ pounds cooked veal, diced. Bring the rechauffé to a boil and cook for I minute longer. Discard the faggot, correct the seasoning with salt, and add a little freshly ground pepper to taste and 1 teaspoon chopped parsley. If a thicker Sauce is preferred, add manié butter made by creaming 1 tablespoon butter with 1 teaspoon flour. Serve with noodles or boiled potatoes.
Beef Goulasb
In a skillet sauté 4 large onions. chopped, in 2 tablespoons melted butter until they are golden brown. Turn the onions and the butter into a casserole. Melt 4 tablespoons beef fat in the skillet and in it brown 2 ½ pounds lean beef, cut in cubes and salted to taste, sautéing the meat a few pieces at a time. Remove the browned meat to the casserole and add 1 small green pepper, diced, 2 tablespoons Hungarian paprika, and 3 cups beef stock. Bring the liquid to a boil, reduce the heat, and simmer the goulash, covered, for 2 ½ hours, or until the meat is very tender. Ik-fore serving the goulash, correct the seasoning with salt. Serve with wide noodles or boiled potatoes.
Carbonnade of Beef
In a flameproof casserole in 4 tablespoons melted butter sauté 4 thinly sliced onions until they are golden. Season 2 ½ to 3 pounds chuck, cut in 12 thin slices, with salt and pepper, and brown the beef, a few slices at a time, in a hot skillet in 2 tablespoons beef fat. As the slices brown, add them to the onions in the casserole. Add 2 tablespoons Hour to the fat in the skillet and when the flour turns golden add 2 cups beer, 2 tablespoons vinegar, and 3 cups beef stock. Cook the sauce, stirring constantly, until it boils and add it to the casserole. Add 1 teaspoon sugar and a faggot made by tying together 1 stalk of celery, 3 sprigs of parsley, a small piece of carrot, a small bay leaf, and a little thyme. Bring the casserole to a boil, cover it, and cook over low heat on top of the stove or in a hot oven (400° F.) for 1 ¾ hours, or until the meat is tender. Discard the faggot and skim the fat. Serve with boiled potatoes.
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