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Veal Ragout (blanquette de veau)

Erken's veal ragout (blanquette de veau): breast of veal cooked tender in stock with carrot, onion, leek, parsley and thyme, served in a light sauce thickened with egg yolk and cream with lemon juice, layered alternately with cooked celeriac or asparagus.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 212 (falt i det fri)

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About the dish

From the veal chapter of "Stor kokebok" (1914). Blanquette de veau is a classic French light ragout that Erken adapted to Norwegian kitchens with root vegetables and an egg-thickened sauce.

How to make it

  1. 1

    Bring the meat to a boil

    Divide the breast of veal across the bone, place it in a pot and pour on enough boiling water or meat stock to cover the meat. Bring to a boil, skim well and salt.

  2. 2

    Vegetables in the stock

    Clean the carrot, onion and leek, and add them to the pot together with a sprig of parsley and just a little thyme once the stock is skimmed.

  3. 3

    Simmer tender

    Let the meat simmer gently 1½–2 hours until tender. Take it up, strain the stock and skim off the fat. Divide the meat into suitable pieces and keep it warm in a little of the stock.

  4. 4

    Make the sauce

    Melt the butter, stir in the flour and thin with the strained, skimmed stock. Let the sauce simmer for 15 minutes.

  5. 5

    Thicken with egg yolks

    Take the sauce off the heat and thicken it with egg yolks, cream and lemon juice. The sauce must not boil after this.

  6. 6

    Arrange

    Lay the pieces of meat in a slightly deep dish, alternating with cooked celeriac or cooked asparagus. Pour the sauce over and sprinkle finely chopped parsley on top.

Changes from the original

Measures are modernized (l/dl, tbsp/tsp), ingredient quantities structured, and the method divided into steps in modern language. No substitution of ingredients.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 212) → 1949 (korrekturlest, s. 242)~39% av teksten endretfjernetlagt til
(Blanquette de veau.) 2 kg. kalvebryst vand kokende vann eller kjøttkraft salt 1 gulerot 1 løk 1 purre persille timian 50 gr. smør 40 gr. hvetemel 1 ¾ l. kalvekraft 2 eggeblommer eggeplommer 1 teske citronsaft teskje sitronsaft 3 spiseskeer spiseskjeer fløte 1 spiseske spiseskje finhakket persille asparges asparges, selleri eller selleri. blomkål. Kjøttet knækkes knekkes og sættes settes over ilden varmen i saa så meget kjøtkraft kjøttkraft eller kokende vand, vann, at kjøttet er dækket, dekket, kokes op, skummes, saltes. Guleroten, løken, purren, persillekvasten og ganske litt timian renses og lægges legges i gryten, efterat kraften er skummet. Smaakoker 1½—2 Småkoker 1½–2 timer. Til sausen smeltes smørret, smøret, melet røres i, og man spæder sper med den silede, silte, avskummede kraft, smaakoker småkoker i ¼ ¾ time. Sausen jevnes med eggeblommerne, eggeplommene, fløten og citronsaften. Heldes sitronsaften. Helles over kjøttet, som er skaaret skåret op i passende stykker, holdt varmt i litt av kraften og lagt i et litt dypt fat vekselvis med kokt selleri eller selleri, kokte asparges. asparges eller blomkål. Den finhakkede persille strøes over.

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Frequently asked questions

Which cut do I use for this veal ragout?
The recipe uses 2 kg breast of veal. The meat is broken up (divided) before it is placed in the pot.
How long should the meat cook?
The breast of veal simmers gently 1½–2 hours in stock or boiling water that covers the meat. Skim and salt before you add the carrot, onion, leek, parsley sprig and a little thyme.
How do I make the white sauce?
Melt 50 g butter, stir in 40 g wheat flour and thin with 1 liter strained, skimmed veal stock. Let the sauce simmer for a quarter hour, and finally thicken it with 2 egg yolks, 3 tablespoons cream and 1 teaspoon lemon juice. Pour the sauce over the cut-up meat.
What is served with it?
The recipe mentions asparagus or celeriac, and finely chopped parsley (1 tablespoon) for the sauce. The dish is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 212.

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