Blanquette of Veal

Ingredients

• cold veal or poultry
• 1 handful fresh button mushrooms
• veal gravy
• 1 piece clarified veal fat
• 1 piece lemon peel
• 1 pinch white pepper
• 1 pinch salt
• 1 small lump white sugar
• 1 pinch nutmeg
• 2 egg yolks
• lemon juice
• mashed potatoes
• truffles

Instructions

1. Cut cold veal or poultry into thin pieces of the size of shillings and half crowns.
2. Lay it in a small saucepan with a handful of fresh well cleaned button mushrooms.
3. Pour over a little veal gravy, only enough to cover them, with a piece of clarified veal fat about the size of the yolk of a hard boiled egg.
4. Flavor with a piece of lemon peel, very little white pepper and salt, one small lump of white sugar, and a little nutmeg.
5. Stew all together for fifteen minutes.
6. Then pour over a sauce prepared in a separate saucepan, made with veal gravy, a little lemon juice but not much, and the beaten yolks of two eggs.
7. Let it simmer for an instant, then serve it up in the centre of a dish prepared with a wall of mashed potatoes, delicately browned.
8. A few truffles renders this dish more elegant.