Blanquette Of Veal Recipe

Instructions

1. 2 tablespoons vegetable shortening, 2 pounds fillet of veal, 1/2 cup cream, 4 tablespoons flour, 1 large onion, 1 carrot, seasoning, 12 preserved mushrooms, and 12 whole peppers.
2. Cut veal into square pieces, put them into stewpan with enough cold water to cover, bring it to boil, and skim well; add salt to taste, onion cut in quarters, carrot, whole peppers; cook gently 1 hour.
3. Take up meat, strain stock, and measure off 1 pint.
4. Melt vegetable shortening in stewpan, stir in flour, add stock; boil and skim; cook for a few minutes.
5. Add mushrooms, cut in slices, and cream; put in pieces of veal; make hot, but do not boil again; season nicely, dish up, sprinkle little chopped parsley over, and serve.

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