Blanquette - Defined with Recipes
Blanquette—A term often used in describing a white fricassee of white meats, such as sweetbreads, veal, animal brains, spring lamb, rabbit, chicken, etc., etc.
Blanquette of Chicken
2 cups cold cooked chicken, cut in strips
1 tablespoon finely chopped parsley
1 cup White Sauce II
Yolks from 2 eggs
2 tablespoons milk
Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted witli milk. Cook two minutes, then add parsley.
Blanquette of Lamb
Cut remnants of cooked lamb in cubes or strips. Reheat two cups meat iu two cups sauce. — sauce made of one-fourth cup each of butter and flour, one cup White Stock, and one cap of milk which has been scalded with two blades of mace. Season with salt and pepper, and add one tablespoon Mushroom Catsup, or any other suitable table sauce. Garnish with large crofitons, serve around green peas, or in a potato border, sprinkle with finely chopped parsley.
Blanquette of Veal
Reheat two cups cold roast veal, cut in small strips, in one and one-half cups White Sauce I. Serve in a potato border and sprinkle over all finely chopped parsley.
White Sauce I
2 tablespoons butter
1 cup milk
1 1/2 tablespoons flour
1/4 teaspoon salt
Few grains pepper
Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beatiug until smooth and glossy. If a wire whisk is used, all the milk may be added at once.
White Sauce II
Same as White Sauce I excpet use 3 Tablespoons of Flour instead of 1 1/2 Tablespoons.
Blanquette de Veau
Is a very favorite dish abroad, and affords a good mode of using up the inferior parts of veal.
Take a piece of veal weighing from three to five pounds, dust it lightly with spiced pepper, and reserve on a clean plate. Place from half an ounce to an ounce, according to the size of the joint in question, of fresh butter in a clean enameled iron stewpan.
Directly it oils add the veal, and fry for five or six minutes, but take care that it does not acquire any color. Then drain off every particle of grease from the veal on clean kitchen-paper, and return it to a clean saucepan; add to it just sufficient milk to cover; a large onion stuck with a clove and notched, in order to let the juice escape, a good sprig of parsley, a couple of bay-leaves, and a small blade of mace. Bring very gently to the boil, remove any scum which may have arisen, and then draw the pan to the side of the fire and simmer slowly until quite cooked.
The time this will take varies according to the size of the piece of meat in question, but from twenty to twenty-five minutes per pound must be allowed. At the end of half an hour, add from a quarter to half a pound of mushrooms, and continue to simmer slowly.
When done dish up the meat on a hot dish, remove the bay-leaves, clove, onion, mace, etc.; thicken the liquor in which it was cooked with half an ounce of flour and half an ounce of butter kneaded together; make very hot; pour over and around the fowl, through a heated gravy- strainer, and serve, accompanied by chipped potatoes or artichoke chips.
Fowl may also be cooked after the foregoing fashion, and will be found very good. Indeed, an old fowl treated à la blanquette, if allowed plenty of time for cooking, is indistinguishable from a spring chicken.
The artichoke chips above referred to are prepared thus : Wash, peel, and slice a pound of artichokes, then wash well again in a basin of water to which has been added a spoonful of vinegar. Take out, drain thoroughly, and then dry carefully on a clean vegetable-cloth.
Note that if in the least degree damp the chips will not fry properly, they must therefore be thoroughly dried.
Have ready a saucepan half full of boiling fat, throw in the chips, a few at a time, and fry till of a light golden- brown color, then take out quickly, drain on clean kitchen-paper, sprinkle lightly with salt, and serve.
Note that only a few chips must be cooked at a time, otherwise the fat will become chilled and the chips, in consequence, soddened.
Blanquette de Ris de Veau
Prepare some potato mixture as follows. Take twelve large freshly-boiled floury potatoes and rub them through a fine wire sieve; season highly with white pepper, and add salt to taste, a tiny grate of nutmeg, a large table-spoonful of clarified butter, the well-beaten yolks of two eggs, and a pennyworth of cream. Mix thoroughly, then arrange round a white fireproof china dish to a depth of about three inches; brush over with clarified butter, and then with yolk of egg, and place in the oven to brown. Have ready a blanquette of lamb’s sweetbreads; fill the casserole with this, and send to table at once. The blanquette is made as follows :—
Take a pound of lamb’s sweetbreads and blanch them in hot water. Repeat this process several times, until the water is quite clear. Then place them in a clean saucepan, add just sufficient well-flavored stock to cover them, and cook for fifteen minutes; take out, drain carefully, and reserve on a plate.
When cold, cut them into neat scallops about a quarter of an inch thick. Have ready half a pint of well-flavored Béchamel sauce; add the sweetbreads to this, together with four ounces of previously-cooked mushrooms, cut into small pieces. Make very hot, but do not allow the sauce to actually boil. Then use as above directed.