BLANQUETTE DE VEAU

Cut some shoulder of flank of veal 1 inch square—put in a saucepan with
cold water and bring to the boil—drain the meat. In a separate saucepan put
the veal bone with celery, carrots, onions, garlic, bayleaf, thyme, marjoram
and cloves—cover with water—sait to taste (that made the stock—cook for
1 hour. In a saucepan put veal cubes with stock and cook slowly. When cooked,
drain the stock, put the veal in serving dish, add buttered mushrooms. In
a bowl prepare some rich cream, mixing with it 3 yolks of egg—pour into the
stock to thicken, do not boil—pour the sauce on top of the veal, add some
chopped parsley and serve. Vegetables to serve with Blanquette—mixed
vegetables, peas, beans, carrots, turnips, small steamed potatoes. N.B. 5 lbs.
of veal including bones will serve 4 people.— Courtesy George Edward
Vautrin, M.C.A.

RAGOUT DE VEAU

3 pts. water 5 divisions garlic
3 Ibs. veal (breast) 1 tsp. curry powder
14 Ib. bacon 1 can tomato soup
14 lb. mushrooms 1% c, Sherry wine

3 tbsp. chicken fat and olive oil 1 small tbsp. salt

3 large onions

Cut the onions into small pieces, crush the garlic very fine. Cut the veal
into pieces. Put the fat into a large pot and when sizzling hot, put in the
veal, bacon (cup up), onions, and garlic and keep turning over and over
until all is richly browned. (Note: Do not have flame too high and keep
turning to prevent burning). When rich brown, add the water, curry and the
can of tomato soup with wine. Allow the whole thing to slowly simmer for
1 hour, stirring occasionally to prevent sticking. The fresh mushrooms should
be added the last 5 minutes or so of cooking. This dish can be reheated in 5
minutes, in fact, it improves with reheating. Serves about 8.—Courtesy Madame
Yvonne Graeff.

RAGOUT DES ETUDIANTS

1 Ib, round steak 2 medium sized carrots
1% lb. sliced bacon 3 medium sized onions
Salt and pepper 1 ec. cold water

4 medium sized potatoes

Prepare in baking pan or large saucepan with a lid. Wash, peel potatoes and
cut into thin slices. Wash, scrape, and slice the carrots and peel and slice the
onions, Cut the round steak across the grain into little strips about % inch
wide (if the meat is cut with the grain it will be stringy and tough). With the
bacon halve the slices. Put all the ingredients in the saucepan with the bacon
spread over the bottom of the pan. Put the steak over the bacon, then a layer
of onions and carrots with a sprinkling of pepper. The thinly sliced potatoes
on the top. Sprinkle with a little salt and pepper. Put the pan over the fire
and start cooking, after 3 minutes add a cup of cold water and put on the lid.
Cook for 45 minutes over a very slow fire so the water will cook into the
ingredients.—Courtesy Madame Yvonne Graeff.

ONION SOUP GRATINEE

4 medium large onions Pepper to taste
3 tbsp. butter or dripping Day-old French bread (or
6c. stock (or bouillon) toast)

1% tsp. salt Grated Parmesan cheese

Peel and slice the onions and cook very gently in butter. Cook only until trans-
parent, not brown, to retain a delicate flavour. Pour the stock over the onions
and bring to the boiling point. Simmer about ten minutes and set aside to
blend. To serve: heat to piping hot in casserole. Arrange slices of toasted
bread on top and sprinkle the bread with grated cheese. Set in a hot oven
just long enough to brown the cheese. Make this in the morning and serve
it for your evening meal. It improves the flavour to stand.—Courtesy Mrs. G.
Fitzpatrick Dunn,
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