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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 242) → Modernised~83% of the text changedremovedadded
(Blanquette de veau.) 2 kg. kg kalvebryst kokende (deles/hakkes over benet). vann eller kjøttkraft salt (eller kjøttkraft, nok til å dekke kjøttet). salt. 1 gulerot stk gulrot. 1 løk stk løk. 1 purre stk purre. 1 kvast persille (til kraften). timian (noen få blader). 50 gr. g smør (til sausen). 40 gr. hvetemel ¾ l. g hvetemel. 1 l kalvekraft (silt og avskummet). 2 eggeplommer stk eggeplommer. 1 teskje sitronsaft ts sitronsaft. 3 spiseskjeer fløte ss fløte. 1 spiseskje ss finhakket persille asparges, selleri (til pynt). asparges eller blomkål. Kjøttet knekkes og settes selleri (kokt, til å legge mellom kjøttstykkene). Del kalvebrystet over varmen benet, legg det i en gryte og hell på så meget kjøttkraft eller mye kokende vann, vann eller kjøttkraft at kjøttet er dekket, kokes op, skummes, saltes. Guleroten, løken, purren, persillekvasten dekket. Kok opp, skum godt og salt.. Rens gulrot, løk og purre, og legg dem i gryten sammen med en persillekvast og ganske litt timian renses og legges i gryten, efterat når kraften er skummet. Småkoker skummet.. La kjøttet småkoke 1½–2 timer. Til sausen smeltes timer til det er mørt. Ta det opp, sil kraften og skum av fettet. Del kjøttet i passende stykker og hold det varmt i litt av kraften.. Smelt smøret, rør inn melet røres i, og man sper spe med den silte, avskummede kraft, småkoker i ¾ time. Sausen jevnes med eggeplommene, fløten og sitronsaften. Helles over kjøttet, som er skåret op i passende stykker, holdt varmt kraften. La sausen småkoke i litt 15 minutter.. Ta sausen av kraften varmen og lagt jevn den med eggeplommer, fløte og sitronsaft. Sausen må ikke koke etter dette.. Legg kjøttstykkene i et litt dypt fat fat, vekselvis med kokt selleri, kokte asparges selleri eller blomkål. Den finhakkede kokte asparges. Hell sausen over og strø finhakket persille strøes over. på toppen.

Note on Modernised

Mål er modernisert (l/dl, ss/ts), ingrediensmengder strukturert, og fremgangsmåten er delt i trinn med moderne språk. Ingen erstatning av råvarer.

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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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